Close
Add Photo
Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Stand Time:
15 mins
Total Time:
2 hrs 15 mins
Servings:
12
Jump to Nutrition Facts
Cook Mode
(Keep screen awake)
Ingredients
1x
2x
4x
Oops! Something went wrong. Our team is working on it.
-
1 tablespoon butter, plus more for greasing
-
1 tablespoon olive oil
-
2 sweet onions, peeled and cut into thin wedges
-
3 cloves garlic, minced
-
1 1/4 teaspoons salt
-
1/2 teaspoon freshly ground black pepper
-
1 1/2 cups whipping cream
-
1/2 cup milk
-
1 tablespoon snipped fresh thyme
-
3 pounds yukon gold potatoes, thinly sliced
-
2 1/2 cups shredded Gruyere cheese, divided
-
1 cup French fried onions
-
2 cups garlic and herb croutons, coarsely crushed
Directions
Gather all ingredients.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Lightly grease a 3-quart rectangular or oval baking dish.
Heat butter and olive oil in a large skillet over medium heat. Stir in onion wedges. Cook, covered, until onions are tender, stirring occasionally, about 20 minutes. (If necessary, reduce heat to medium-low to prevent overbrowning before onions are tender.) Increase heat to medium-high and cook, uncovered, until onions are golden, stirring frequently, about 5 minutes more. Add garlic and cook 30 seconds more. Remove from heat and season with 1/4 teaspoon each salt and pepper. Set aside.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Preheat the oven to 350 degrees F (180 degrees C).
Stir together whipping cream, milk, thyme, remaining 1 teaspoon salt, and 1/4 teaspoon pepper; in a bowl; set aside.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Arrange half of the potatoes in the prepared dish, overlapping as necessary. Sprinkle with caramelized onions. Sprinkle with 1 cup Gruyere cheese. Layer remaining potatoes over cheese. Pour cream mixture over potatoes and top with 1 cup Gruyere cheese.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Bake in the preheated oven for 50 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Top with French friend onions, crushed croutons, and remaining 1/2 cup cheese. Bake until potatoes are tender and cheese is melted, 10 to 15 minutes more. Let stand for 15 minutes before serving.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
I Made It
Nutrition Facts (per serving)
404
Calories
24g
Fat
37g
Carbs
13g
Protein
Show Full Nutrition Label
Hide Full Nutrition Label
Nutrition Facts
Servings Per Recipe
12
Calories
404
% Daily Value *
Total Fat
24g
30%
Saturated Fat
13g
64%
Cholesterol
63mg
21%
Sodium
555mg
24%
Total Carbohydrate
37g
13%
Dietary Fiber
4g
13%
Total Sugars
6g
Protein
13g
25%
Vitamin C
14mg
15%
Calcium
309mg
24%
Iron
2mg
10%
Potassium
748mg
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
