Caramelized onions, creamy potatoes, and bubbling cheese create a savory, comforting dish perfect for sharing.
# What You'll Need:
→ Potatoes
01 - 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
→ Onions
02 - 2 large yellow onions, thinly sliced
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon sugar
→ Soup Base
07 - 2 cloves garlic, minced
08 - 1/2 cup low-sodium vegetable broth
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 - 1/2 teaspoon black pepper
→ Cheese Topping
11 - 1 1/2 cups shredded Gruyère cheese
12 - 1/2 cup shredded mozzarella cheese
# Method:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with butter or oil.
02 - In a large skillet over medium heat, melt unsalted butter with olive oil. Add sliced onions, salt, and sugar. Cook for 20–25 minutes, stirring occasionally, until onions are deeply caramelized and golden brown.
03 - Add minced garlic to the onions and sauté for 1 minute until fragrant. Stir in thyme and black pepper.
04 - Arrange potato cubes evenly in the greased baking dish. Spoon the caramelized onion mixture over the potatoes and pour vegetable broth evenly across the dish.
05 - Toss ingredients gently to combine. Cover the dish tightly with aluminum foil and bake for 30 minutes.
06 - Remove the foil. Sprinkle Gruyère and mozzarella cheeses evenly over the potatoes. Bake uncovered for 15 minutes until cheese is melted and bubbling and potatoes are fork-tender.
07 - Allow to cool slightly before serving. Garnish with extra thyme leaves if desired.
