Ingredients
- Potatoes, peeled and thinly sliced – 2 lbs
- Yellow onions, thinly sliced – 2 large
- Butter – 4 tablespoons
- Olive oil – 2 tablespoons
- Beef broth – 4 cups
- Gruyere cheese, shredded – 1 cup
- Fresh thyme sprigs – 2
- Salt and pepper – to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Melt butter and olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 25-30 minutes. Season with salt and pepper.
- Step 3: Remove thyme leaves from the stems and discard the stems. Add thyme leaves to the caramelized onions during the last 5 minutes of cooking.
- Step 4: In a large bowl, combine the sliced potatoes and beef broth. Season with salt and pepper.
- Step 5: Layer half of the potatoes in the prepared baking dish, followed by half of the caramelized onions. Repeat layers with the remaining potatoes and onions. Pour any remaining beef broth from the bowl over the potatoes.
- Step 6: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove foil and sprinkle with Gruyere cheese. Bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly. Let cool slightly before serving.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, or bake in a preheated oven at 350°F (175°C) until warmed through.
- Serve these decadent potatoes alongside a simple roasted chicken or grilled steak for a comforting meal.
- Don't rush the onion caramelization – low and slow is the key to unlocking their rich, sweet flavor, so be patient!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American