All Recipes Best Recipe Side Dish Vegetables

Ingredients

¾ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon thyme 2 tablespoons butter, divided 1 thinly sliced sweet onion 1 ½ pounds Yukon gold potatoes, peeled and thinly sliced 1 cup shredded Gruyere cheese

Nutrition Info

201.6 calories carbohydrate: 34.4 g cholesterol: 15.3 mg fat: 6 g fiber: 3.5 g protein: 4 g saturatedFat: 3.7 g servingSize: - sodium: 488.9 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

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.

1 10-inch skillet

Layers of thinly sliced Yukon Gold potatoes, stacked with Gruyere cheese and golden sauteed onions make this French side dish.