Layers of thinly sliced Yukon Gold potatoes, stacked with Gruyere cheese and golden sauteed onions make this French side dish.

Ann

Recipe Summary

prep:
20 mins
cook:
43 mins
additional:
5 mins
total:
1 hr 8 mins
Servings:
4
Yield:
1 10-inch skillet
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine salt, pepper, and thyme in a bowl.

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  • 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.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

202 calories; protein 4g; carbohydrates 34.4g; fat 6g; cholesterol 15.3mg; sodium 488.9mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2017
11.5.17 Lovely presentation and actually quite easy if you have a food processor. Followed the recipe with the exception of using russet potatoes (what I had) instead of Yukon Gold, and they worked fine. I had some concerns that the potatoes would brown too much on the bottom, so I had my heat all the way down to low. I have used Henckels ceramic skillets for years, and this slid right out of the pan. For my own personal taste, I may cut back just a little on the thyme, but this was very tasty and a company worthy dish. Thanks Ann for an awesome new potato recipe! Read More
(10)
19 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/05/2017
11.5.17 Lovely presentation and actually quite easy if you have a food processor. Followed the recipe with the exception of using russet potatoes (what I had) instead of Yukon Gold, and they worked fine. I had some concerns that the potatoes would brown too much on the bottom, so I had my heat all the way down to low. I have used Henckels ceramic skillets for years, and this slid right out of the pan. For my own personal taste, I may cut back just a little on the thyme, but this was very tasty and a company worthy dish. Thanks Ann for an awesome new potato recipe! Read More
(10)
Rating: 5 stars
12/07/2017
This is a very nice and simply delicious potato dish. I was afraid that with a total of 3 layers it would take forever to cook in my cast iron pan. Long and behold the potatoes came out very tender and delicious within the time frame! I did follow the suggestion of cooking them at a low temperature. My actual touch was to put it 3 minutes under the broiler at 6 inches from it to brown the top a bit. Very good! Try to get the best Gruyère you can find. Read More
(4)
Rating: 5 stars
12/07/2017
Haven't tried it yet. Pommes is french for apples. Pomme de terre is potatoes Read More
(1)
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Rating: 5 stars
02/03/2019
Omg!!! Made it in my grandmother s cast iron skillet. Incredible!! Read More
(1)
Rating: 5 stars
05/02/2018
Beyond a doubt one word phenomenal! Entire family love this. I made it in my cast iron skillet! Read More
(1)
Rating: 5 stars
06/20/2019
Wonderful combination of yukon gold potatoes gruyere and thyme. Lovely presentation makes the extra preparation more than worth it. Not saying I'll make it every Tuesday night but will definitely put it in the "extra effort dinner" category. Read More
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Rating: 5 stars
12/26/2018
This was delicious and very easy. I was worried that the dish wouldn t have enough butter to fully keep the top potatoes moist so I added more before I covered it. DON T do this. My potatoes didn t crisp up. It was super delicious anyway. I bought a pricey gruyere and it was worth it. Read More
Rating: 5 stars
04/16/2018
This was a super easy recipe. I usually do Au Gratin type potatoes in the oven. This was much quicker and easier and the result was amazing! The Gruyere cheese was a perfect fit. I admit I forgot the thyme but the dish was still excellent. I will definitely be making these again very soon!!!! Read More
Rating: 4 stars
01/13/2019
I made two mistakes making this. 1) I used a smoked guyere cheese (NOPE - too overwhelming smokiness). 2). The lid I covered the fry pan with was made for steaming - lots of wholes in the lid - as a result the potatoes didn t cook as completely as they should have. Simple fixes for next time. Overall I like the recipe and think it ll be a 5?? With changes above. I ll make it per recipe next time - but I also wonder how it d come out made in an oven. Read More
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