Go Back
Print

Spiralized Potato Gratin Casserole

Author Submitted by Rebecca Mahoney of Robinwood Kitchens. Adapted from Ali Maffucci's Recipe "Spiralized Potato Thyme Casserole"

Ingredients

  • 1 tbsp olive oil or butter
  • 1 small yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 1/2 cup vegetable or chicken broth
  • Salt and pepper
  • 1.5 teaspoons fresh thyme leaves (optional)
  • 3 pounds Yukon Gold or Russet Potatoes
  • 1 1/2 cups grated Gruyere cheese, divided
  • 3 tbsp freshly grated Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees F.

  2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3-5 minutes or until translucent. Add garlic and cook for another 1 minute or until fragrant. Add in the broth, season with salt and pepper and cook for 5 minutes or until reduced. Add the thyme and stir, then remove the skillet from heat and set aside.

  3. Meanwhile, spiralize the potatoes with Blade A (if you don't have a spiralizer, you can also thinly slice by hand or with a mandolin).

  4. Grease a 9x13 inch baking pan with cooking spray. Lay out half of the spiralized potatoes in an even layer on the bottom of the pan. Top with half of the onion mixture, and then sprinkle evenly with half of the Gruyere cheese.

  5. Cover the baking pan with aluminum foil and bake for 60 minutes or until potatoes are cooked through.