Pommes Anna with Gruyère

Recipe View In a small bowl, combine the salt, pepper, and thyme. (2 minutes)

Recipe View Melt 1 tablespoon of butter in a 10-inch oven-safe skillet over medium heat. Add the thinly sliced sweet onion and cook, stirring occasionally, until softened and golden brown, about 8 minutes. Transfer the sautéed onions to a separate bowl and set aside.

Recipe View Melt the remaining 1 tablespoon of butter in the same skillet over low heat. Remove the skillet from the heat and swirl to coat the bottom and sides evenly.(2 minutes)

Recipe View Arrange one-third of the potato slices in the skillet in a slightly overlapping circular pattern, starting from the center and working outwards. Sprinkle with half a teaspoon of the salt mixture. Top with half of the sautéed onions and half of the shredded Gruyère cheese. Repeat these layers, ending with a final layer of potato slices. Sprinkle the remaining salt mixture evenly over the top.(15 minutes)

Recipe View Cover the skillet with a lid or aluminum foil and cook over medium-low heat, reducing the heat to low if necessary to prevent burning, until the potatoes are tender when pierced with a knife, about 30 minutes. Remove the cover and continue cooking for another 5 minutes to allow the top to lightly brown.(35 minutes)

Recipe View Carefully run a spatula around the edges of the potatoes to loosen them from the skillet. Let the potatoes cool in the skillet for 5 to 10 minutes to help them firm up. (10 minutes)

Recipe View Place a serving dish over the skillet and carefully invert the Pommes Anna onto the dish. Serve immediately.