Description
A delicious baked dish featuring layers of Yukon Gold potatoes, onions, and three types of cheese.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, scrubbed and cubed
- 3 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 cup grated Gruyère cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 cup vegetable broth
- Fresh rosemary or parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Cube the potatoes into 1-inch pieces, drizzle with olive oil, season with salt, pepper, and thyme, and toss to coat.
- In a large skillet, melt the butter over medium-low heat. Add the sliced onions, sugar, and salt. Cook for 25–30 minutes, stirring often until deeply caramelized. Add garlic in the final 2 minutes.
- Lightly grease a 9×13-inch baking dish. Layer half the potatoes, half the onions, and half the cheese. Repeat layers. Pour broth evenly over the top.
- Cover with foil and bake for 25 minutes. Remove foil and continue baking for 20–25 more minutes until bubbly and golden.
- Rest for 5–10 minutes before garnishing with rosemary or parsley. Serve warm and enjoy.
Notes
- This dish can be prepared ahead of time and baked just before serving.
- Feel free to substitute with your preferred cheese varieties.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg