Ingredients
4
4 servings
- •0.75 teaspoon salt
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon thyme
- •2 tablespoons butter, divided
- •1 thinly sliced sweet onion
- •1.5 pounds Yukon gold potatoes, peeled and thinly sliced
- •1 cup shredded Gruyere cheese
Instructions
- Combine salt, pepper, and thyme in a bowl.
- Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
- Melt remaining 1 tablespoon butter in the skillet; remove from heat.
- Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
- Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
- Invert potatoes carefully onto a serving dish.
Nutritional Facts
Per 4 servings
- Calories: 202
- Carbohydrate: 34g
- Fat: 6g
- Fiber: 4g
- Protein: 4g
- Sugar: 2g
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