Ingredients
Scale
- 2 lbs Yukon Gold potatoes, thinly sliced
- 3 large sweet onions, sliced
- 4 tbsp unsalted butter
- 2 cups low-sodium beef broth
- 2 tsp fresh thyme, chopped
- Salt and pepper, to taste
- 1 ½ cups Gruyère cheese, shredded
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a skillet over medium heat, melt the butter, then add sliced onions. Sauté until golden brown.
- Stir in minced garlic and fresh thyme; cook for another 1-2 minutes.
- Layer half of the sliced potatoes in the baking dish, top with half of the onion mixture, then repeat.
- Pour beef broth over all layers and sprinkle with shredded Gruyère cheese.
- Cover with foil and bake for 45 minutes, then remove foil and bake for an additional 15 minutes until golden brown.
- Let rest for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg