Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 2 pounds yukon potatoes, peeled and thinly sliced
- 1 teaspoon fresh thyme, chopped
- 3-4 cups gruyere cheese, shredded
- 3/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 3 cups heavy cream
Direcciones
- Begin with thinly slicing your onions. In a large skillet, saute your onions with 1 tablespoon of olive oil over medium/high heat for 20-30 minutes or until caramelized. Season with salt and pepper.
- While your onions are sauteeing, peel your potatoes. Then thinly slice them by hand or in a food processor. Immediately transfer your potatoes to a bowl of water to prevent your potatoes from discoloring and set aside. Then mince your thyme and grate your gruyere cheese and set aside. Combine your paprika, garlic powder, onion powder, salt, pepper, dried oregano, and dried thyme in a small bowl and mix until combined.
- Butter a 9x13 casserole dish. Carefully place a layer of potatoes, slightly overlapping each other, until the entire surface is covered. Then sprinkle with 1/3 of your seasoning. Spread 1/3 of your onions. Sprinkle about 1/2 cup of gruyere cheese. Repeat these steps with a second layer of potaotes, seasoning, onions, and cheese. Then finish with a third layer of potatoes, seasoning, and onions. Pour your cream over the potatoes. Finish with sprinkling about 1 cup of gruyere cheese and your fresh chopped thyme.
- Cover with foil and bake at 325 degrees for 1 hour and 15 minutes. Remove the foil and bake for an additional 15-20 minutes until golden brown and bubbly. Remove your pan from the oven and allow to sit for 10 minutes before serving.
