Ingredients: 4 tablespoons unsalted butter, divided 2 sweet yellow onions, thinly sliced 1 teaspoon sugar 4-5 large russet potatoes (about 4 lbs), peeled and thinly sliced (1/8 inch thick) 2½ cups heavy cream 1½ cups half & half 3 garlic cloves, grated 2-3 sprigs fresh thyme 2 bay leaves Pinch of nutmeg 6 oz Gruyere cheese, shredded Kosher salt Freshly ground black pepper Instructions: Caramelize the Onions: In a skillet over medium-low heat, melt 2 tablespoons of butter. Add the sliced onions and stir to coat. Season with salt and pepper. Cook the onions, stirring occasionally, until they start to brown. Sprinkle with sugar and continue cooking until they reach a deep amber color. Set aside to cool. Prepare the Creamy Base: In a large pot or Dutch oven, combine the heavy cream, half & half, grated garlic, thyme sprigs, bay leaves, and a pinch of nutmeg. Season with salt and pepper. Add the sliced potatoes and bring to a gentle simmer over low heat. Let simmer for 15 minutes, or until the potatoes just begin to soften. Adjust seasoning if needed. Remove from heat and let rest for 10 minutes. Preheat and Prep the Baking Dish: Preheat your oven to 375°F (190°C). Grease a 3-quart baking dish with the remaining butter. Discard the thyme sprigs and bay leaves from the potato mixture. Assemble the Dish: Using a slotted spoon, layer half of the potatoes in the baking dish. Add half of the caramelized onions and half of the Gruyere cheese over the potatoes. Layer the remaining potatoes on top and pour the creamy mixture from the pot over them. Top with the remaining caramelized onions and Gruyere cheese. Bake: Bake uncovered for 35-40 minutes, or until the cheese is golden and bubbly and the potatoes are tender. Serve: Let the dish rest for 15 minutes before serving. Garnish with additional fresh thyme if desired. #ScallopedPotatoes #GruyereCheese #ComfortFood #potato #potatorecipe #sidedish
