Ingredients
– 2 pounds of Yukon Gold potatoes, thinly sliced
– 2 medium onions, sliced
– 2 cups of Gruyère cheese, grated
– 2 cups of heavy cream
– 4 tablespoons of unsalted butter
– Salt and pepper, to taste
– 1 teaspoon of thyme (fresh or dried)
– 1 tablespoon of olive oil
– Optional: a pinch of nutmeg
Equipment Needed
– A large oven-safe baking dish
– A large skillet
– A mandoline or sharp knife for slicing
– A mixing bowl
– Aluminum foil
– A whisk
Step-by-Step Instructions
To start, I recommend preheating my oven to 350°F (175°C). While it’s warming up, I take out a large skillet and heat the olive oil over medium heat. Once the oil is shimmering, I add the sliced onions, stirring frequently for about 15-20 minutes until they turn a delightful golden brown and become wonderfully sweet and caramelized. This is where my kitchen starts to smell divine! Salt and pepper them wisely, and if you’re like me, consider a tiny pinch of nutmeg for an added depth of flavor. I must say, I could eat those caramelized onions straight out of the pan! (See the next page below to continue steps…)