Description
A comforting and flavorful side dish that combines tender potatoes with deeply caramelized onions and a rich, creamy sauce, topped with melted Gruyère cheese. Perfect for any meal.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 1/2 cups beef broth (low sodium is recommended)
- 1/2 cup heavy cream
- 1/4 cup grated Gruyère cheese (or a blend of Gruyère and Swiss)
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
- 1. Par-cook the potatoes by boiling them in salted water until just fork-tender, then drain well.
- 2. In a large skillet, melt butter over medium-low heat and caramelize sliced onions slowly for 30-45 minutes until deeply golden.
- 3. Add minced garlic, thyme, salt, and pepper to the onions and cook for 1 minute until fragrant.
- 4. Deglaze the skillet with beef broth, scraping up any browned bits. Simmer for 5 minutes.
- 5. Add the par-cooked potatoes and heavy cream to the skillet. Stir gently.
- 6. Simmer uncovered for 10-15 minutes until the sauce thickens and potatoes are tender. Taste and adjust seasoning.
- 7. Sprinkle Gruyère cheese over the top. Broil or bake briefly until cheese is melted and bubbly.
- 8. Garnish with fresh parsley, if desired, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, in the oven, or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop & Broiler/Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: Approx. 5g
- Sodium: Approx. 500mg
- Fat: Approx. 20g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 3g
- Protein: Approx. 7g