Description
A comforting and hearty bake featuring thinly sliced potatoes layered with deeply caramelized onions in a savory broth, topped with melted Gruyère and Swiss cheese. This dish is a flavorful side or a satisfying main course.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes (about 4–5 medium), peeled and thinly sliced (about 1/8-inch thick)
- 4 large yellow onions (about 2.5 pounds), thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar (optional, but aids in caramelization)
- 2 cloves garlic, minced
- 1.5 cups low-sodium beef broth
- 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded Swiss cheese
- Fresh thyme sprigs for garnish (optional)
Instructions
- 1. In a large skillet or Dutch oven, melt the butter with the olive oil over medium-low heat. Add the sliced onions and sugar (if using). Cook, stirring occasionally, for 30-45 minutes, or until the onions are deeply golden brown and softened.
- 2. Stir in the minced garlic and cook for another minute until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by about half, which usually takes 2-3 minutes.
- 3. In a medium bowl, whisk together the beef broth and flour until smooth.
- 4. Add the beef broth and flour mixture to the skillet with the onions. Bring to a simmer, stirring constantly. Cook for about 5 minutes, or until the sauce has thickened slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 5. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- 6. Arrange a layer of the thinly sliced potatoes in the bottom of the dish, overlapping them slightly.
- 7. Spoon about half of the caramelized onion and broth mixture evenly over the potato layer.
- 8. Top with another layer of potato slices, followed by the remaining caramelized onion and broth mixture.
- 9. Sprinkle the shredded Gruyère and Swiss cheeses evenly over the top.
- 10. Tent the baking dish loosely with aluminum foil. Bake for 40 minutes.
- 11. Remove the foil and bake for another 20-25 minutes, or until the potatoes are tender and the cheese is melted and golden brown.
- 12. Let the bake rest for 10-15 minutes before serving. Garnish with fresh thyme sprigs if desired.
Notes
Store any completely cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 325°F (160°C) covered with foil for 15-20 minutes, then uncover for the last few minutes, or microwave for a quicker option.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g