Purple Potatoes Au Gratin
|Olive oil/Cooking oil||45 Milliliter (3 Tablespoon)|
|Chopped onions||240 Milliliter (1 Cup)|
|Chopped fresh thyme||15 Milliliter (1 Tablespoon)|
|Potatoes/1 teaspoon crushed dried thyme||1 Pound, thinly sliced|
|Beef broth/Chicken broth||240 Milliliter (1 Cup)|
|Finely shredded swiss cheese/Finely shredded jarlsberg cheese||120 Milliliter (1/2 Cup)|
In a large skillet, heat oil.
Saute onions in oil 5 minutes over medium-low heat.
Remove 1/2 of the onions; reserve.
Stir in fresh thyme, salt and pepper to skillet.
Add raw potatoes; mix well.
Transfer mixture to an oiled 1 1/2-quart shallow baking dish; pour broth over potatoes.
Bake covered, in a 350°F (180°C) oven for 50-60 minutes or until broth is absorbed.
Top with reserved onions and cheese; bake 5 minutes more.