I saw @halfbakedharvest make a version of this recipe some time ago. It looked so delicious, I had to replicate. But, as you know, I had to add in my own little twists. Love how it turned out and it was the only dish that was completely gone at our Christmas dinner!
3 tbl butter
2 sweet onions, thinly sliced
Montreal Steak Seasoning
1/4 cup chardonnay
4 cloves garlic, minced
4 tbl fresh thyme, stem removed, minced
2 cups heavy whipping cream
1 cup whole milk
1 tsp cayenne
1 tsp freshly grated nutmeg
6 oz Gruyere cheese
3/4 cup shredded from the block cheddar cheese
1 medium bag Yukon gold potatoes, cut into 1/8-inch-thick slices
Preheat oven to 350.
Melt butter in the bottom of a cast-iron skillet. Add onions and cook in butter until softened. Add white wine and continue to cook another 5 minutes until onions are golden and caramelized.
Add garlic and thyme and season with Montreal Steak Seasoning. Cook another 2-3 minutes and remove from heat.
Butter a large casserole dish. In a large bowl, combine heavy cream, milk, cayenne, Montreal seasoning, and nutmeg. Wish together until combined, then add Gruyere cheese. Mix.
Pour a layer of the milk mixture to bottom of your casserole dish, spreading to cover the entire base of dish. Add a layer of sliced potatoes to cover the entire service of the dish. Top with caramelized onions, spreading out the best you can. Top with more of the milk mixture and repeat steps until all potatoes and liquid mixture are gone.
Cover and put into your oven, covered with foil, for 1 hour 45 minutes to 2 hours. Remove foil, top with cheddar, bake another 20 minutes or until the cheese is melted, golden and bubbly.
Allow to rest 10 minutes before serving. Enjoy!
