Pommes Anna with Gruyere

 

This French side dish is made up of layers of thinly sliced Yukon Gold potatoes layered with Gruyere cheese and golden sautéed onions.

 

Ingredient Checklist

 

¾ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon thyme

2 tablespoons butter, divided

1 thinly sliced sweet onion

1 ½ pounds Yukon gold potatoes, peeled and thinly sliced

1 cup shredded Gruyere cheese

 

In a mixing dish, combine the salt, pepper, and thyme.

In a 10-inch skillet over medium heat, melt 1 tablespoon butter. Continue cooking onions for 8 minutes, or until tender and golden brown. Transfer to a bowl.

Take the pan from the heat after melting the remaining 1 tablespoon butter.

Arrange 1/3 of the potato pieces in a slightly overlapping layer in the skillet. Mix in 1/2 teaspoon of the salt mixture. Half of the onions and half of the Gruyere cheese should be on top. Repeat the layers, finishing with the potatoes; sprinkle with the remaining salt mixture.

Cook, covered, over medium-low heat for 30 minutes, or until potatoes are cooked, lowering the heat to low if required. Uncover and cook for another 5 minutes. Run a spatula around the sides to release; set aside to cool for 5 to 10 minutes. Carefully invert the potatoes onto a serving platter.