Gruyere & Thyme Potato Skillet
You may be surprised to see that my first posted recipe doesn’t include avocado. The reason being, avocado goes well with nearly every dish, in my opinion, so feel free to have some slices on the side for your daily dose. This dish makes for a great side to accompany eggs or steak.
Ingredients:
~5 medium red potatoes, sliced in 1/8” rounds
1 yellow onion, sliced in 1/2” rounds
~1 cup grated gruyere cheese
a few tablespoons of fresh thyme leaves
~2 tablespoons butter
splash olive oil
salt & pepper to taste
Cooking Instructions:
With a mandolin or a sharp knife, slice the potatoes thinly and evenly. Throw them in a bowl with the grated cheese, salt & pepper and drizzle with olive oil. Toss together and set aside. Melt the butter in a 7 – 9” cast iron skillet, then lay in slices of onions and sprinkle with thyme. Brown and turn. When soft, remove from stove, spread potato mixture evenly over onions and pop into a 400 degree oven for about 45 minutes.
When done, you can serve from the griddle or flip the whole thing over onto a plate and garnish with thyme sprigs.
