Gruyere Scalloped Potatoes
3-4 pounds potatoes (I prefer gold/yellow), sliced into 1/8 inches
1 medium/large onion, finely sliced
2 Tablespoons butter
1 Tablespoon ea (granulated onion/garlic
5-6 sprigs fresh Thyme ( leaves only)
2 cups 1/2 & 1/2
salt, ground black pepper, to taste
1 cup grated Gruyere cheese
Preheat the oven to 350 degrees Fahrenheit.
Peel and slice the potatoes into 1/8 inch thin slices. If you have a mandoline or a slicing option on your food processor, now is the time to use it, or just use a knife. Finely slice the onion Grate the cheese.
In a 1 quart baking dish, layer in 1/3 potatoes, onion, cheese, fresh thyme, salt and pepper and garlic and onion powder, repeat 2 more times. pour 1/2 &1/2 carefully over all.
Bake for 30-40 minutes, in the preheated oven, until bubbly and cheese is melted and golden.
Serve hot, waiting 10-15 minutes for it to cool off. Store leftovers in the refrigerator for up to 5 days, tightly covered.
You can make this dish ahead of time and store in the refrigerator until you’re ready to bake it. Allow it to come to room temperature, at least 15-20 minutes, before putting in the oven. You may need to bake it 5-10 extra minutes.
