I have a drawer full of these sweet onions that were grown down the road and I wanted to do dress them up a bit. I could have easily just cut them up to play backup singer to something else, but with these….they need to be center stage.
- 1 1/2 pounds red potatoes, cut into 1/4 inch thick slices
- 3 small Yellow Grannis onions, thinly sliced
- 2 Tbsp unsalted butter
- Salt
- 2 teaspoons herbes de provence, or dried thyme
- 1/2 teaspoon pepper
- 1 cup (packed) grated Gruyere cheese (about 4 oz)
- 8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
- 2/3 cup half-and-half
- Preheat oven to 400*
- In a skillet over medium-high heat, brown the onion slices. Remove.
- While they are cooking, boil the potatoes for 7-9 minutes. Remove from heat and drain.
- Spray a large shallow baking dish. Layer onions, Gruyere, and potatoes evenly. Top with last layer of Gruyere and parmesan.
- Pour half-and-half over the whole pan.
- Top with bread crumbs.
- Bake 400* for 30 minutes, uncovered.
