Ingredients
Scale
- 2 lbs Yukon Gold or Russet potatoes, thinly sliced
- 2 large onions, thinly sliced
- 2 tbsp butter or olive oil
- 1 cup beef or vegetable broth
- 1 cup shredded Gruyère cheese (or a mix of cheddar, Swiss, mozzarella)
- ½ cup sour cream
- Salt & pepper to taste
Instructions
- In a skillet over medium heat, melt butter or olive oil and add sliced onions. Cook until golden brown and soft (20-25 minutes), adding broth to deglaze.
- Slice potatoes evenly and pat them dry.
- In a mixing bowl, combine sour cream, broth, onion mixture, and half of the cheese.
- In a greased baking dish, layer half of the potatoes followed by half of the onion mixture. Repeat layers and top with remaining cheese.
- Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake for an additional 15-20 minutes until golden and bubbly.
- Garnish with fresh herbs before serving hot.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 30mg