Pommes Anna with Gruyere


  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon thyme
  • 2 tablespoons butter, divided
  • 1thinly sliced sweet onion
  • 1 ½ pounds Yukon gold potatoes, peeled and thinly sliced
  • 1 cup shredded Gruyere cheese
  • Directions

  • Step 1

    Combine salt, pepper, and thyme in a bowl.


  • Step 2

    Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.

  • Step 3

    Melt remaining 1 tablespoon butter in the skillet; remove from heat.

  • Step 4

    Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.

  • Step 5

    Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.

  • Step 6

    Invert potatoes carefully onto a serving dish.

  • Cook's Note:

    Use the slicing blade of a food processor to get thin, even potato and onion slices.

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