Ingredients
Scale
- 4 large russet potatoes, thinly sliced
- 2 large onions, sliced
- 2 cups shredded Gruyere or cheddar cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon thyme leaves
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a skillet, heat olive oil and butter over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized, about 20-25 minutes. Add garlic and thyme, cook for another minute.
- Arrange a layer of sliced potatoes in the prepared dish. Season with salt and pepper. Spread half of the caramelized onions over the potatoes and sprinkle with a third of the cheese.
- Repeat layers: potatoes, onions, and cheese, ending with a layer of cheese on top.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden browned on top.
- Garnish with fresh parsley before serving.
Notes
- You can substitute Gruyere with Swiss or mozzarella cheese.
- For extra flavor, add a splash of white wine when cooking the onions.
- Best served hot with a side of green salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Baking, Sautéing
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg