Soft potato slices cooked in cream with flavors of caramelized onion and gruyere. It’s an easy, cheesy and oh so creamy potato bake!

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In a small skillet combine the sliced brown onions, butter, brown sugar and balsamic vinegar. Sauté on a low heat for 40 minutes or until the onions have caramelized into a thick onion relish. Pop aside to cool.
Slice your potatoes with a 2mm slicing blade in a food processor or with a mandoline.
Combine the cream, chicken stock, crushed garlic cloves, grated parmesan, thyme, sea salt flakes and black pepper in a small mixing bowl. Give it a quick whisk to incorporate all the flavors.
Line the baking dish with half of the sliced potatoes. Pour over half of the cream mixture and follow with sprinkling half of the caramelised onion on top.
Repeat step 4 with another layer of potatoes, cream mixture and onion.
Cover with aluminum foil and pop into the preheated oven. Bake for 40 minutes. Remove the foil and bake for a further 20 minutes.
Remove from oven and cover the potato bake with grated gruyere cheese. Return to the oven and bake for a further 20 minutes until bubbling and golden brown.
Leave to rest for 15 minutes before serving.

Don’t skip out on the resting time. The cream thickens as it cools, resulting in a creamier potato bake.

I usually get around 3/4 cup of caramelized onions, once they are cooked.

Once cooled and at room temperature, cover and store your cheesy potatoes in the fridge for up to 3 days.

This recipe was cooked in a 29 x 21cm enamel cast iron roasting pan. You could also use an oven-safe casserole dish of a similar size