large yellow onion, thinly sliced
cups heavy whipping cream
teaspoon ground pepper
sprigs fresh thyme, plus 1 teaspoon chopped fresh thyme leaves for topping
lb Yukon Gold potatoes, peeled and thinly sliced
cups shredded Gruyère cheese (5 oz)
Heat oven to 325°F. Spray 2 1/2-quart oval casserole with cooking spray.
In 12-inch skillet, heat oil over medium heat. Add onion; cook 18 to 22 minutes, stirring frequently, until very soft and caramelized.
In 2-quart saucepan, heat whipping cream, garlic, salt, pepper and thyme sprigs to simmering over medium-high heat. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Uncover and simmer 5 minutes longer, stirring occasionally. Set aside.
Layer one-fourth of the sliced potatoes in bottom of casserole. Top with one-third of the caramelized onions and 1/4 cup of the shredded cheese. Repeat layers two more times. Top with remaining potatoes. Strain cream mixture, and pour evenly over potatoes. Sprinkle remaining 1/2 cup cheese on top.
Bake uncovered 1 hour to 1 hour 10 minutes or until potatoes are tender and mixture is bubbling and browned on top. Cool 10 minutes. Sprinkle with 1 teaspoon chopped fresh thyme leaves before serving.
- Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
- Swap Yukon Gold potatoes for russet potatoes, if desired.
- Use a mandoline slicer to thinly and uniformly slice potatoes, if desired.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.