Description
Creamy potato bake with caramelized onions and melted Gruyère cheese, inspired by classic French onion soup flavors.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and sliced ⅛-inch thick
- 4 large yellow onions, thinly sliced
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 2 tablespoons fresh thyme leaves
- 3 cloves garlic, minced
- ¼ cup dry white wine
- 1½ cups heavy cream
- 1 cup beef broth
- 1½ cups Gruyère cheese, grated
- ½ cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Preheat oven to 375°F and butter a 9×13-inch baking dish.
- 2. Heat butter and olive oil in a large skillet over medium heat. Add onions with ½ teaspoon salt and cook 35-40 minutes until caramelized.
- 3. Add garlic and thyme during last 5 minutes of cooking onions.
- 4. Deglaze pan with white wine, cooking 2-3 minutes until liquid evaporates.
- 5. Combine heavy cream, beef broth, remaining salt and pepper in a bowl.
- 6. Layer half the potatoes in baking dish, season with salt and pepper.
- 7. Spread half the onion mixture over potatoes, sprinkle with half the Gruyère.
- 8. Repeat layers with remaining potatoes, onions, and Gruyère.
- 9. Pour cream mixture evenly over dish.
- 10. Cover with foil and bake 1 hour. Remove foil and bake 30-40 minutes more.
- 11. Add Parmesan during last 10 minutes of baking.
- 12. Rest 10-15 minutes before serving. Garnish with parsley.
Notes
Store covered in refrigerator up to 4 days. Can be assembled a day ahead.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 8g
- Sodium: 485mg
- Fat: 24g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g