I have dinner parties on the mind lately. It makes sense, considering it’s officially the season of festive holiday parties and many of those are dinner parties.
Now that I have my own office space and an 8-person dining table, I can’t wait to throw my first dinner party of the holiday season! Although, does Thanksgiving count? That’s a pretty big party!
Today, I have an easy, flavorful, and beautiful spiral-y potato casserole that’s perfect for bringing to one of your soirees this holiday season!
Pre-Inspiralized, I used to always make thyme potatoes – cubed potatoes baked in the oven with onions, garlic, and thyme. They were always a hit – and they went with everything, no matter what the main course was (fish, meat, veggies, etc.)
Rosemary, garlic, and thyme are my three favorite flavors to bake potatoes with. These seasonings really bring out the buttery flavor of potatoes, IMHO.
These potatoes are on a new level, baked with rich gruyere cheese and a dusting of Parmesan for an extra savory kick. AND, they’re beautiful – using Blade A on the Inspiralizer to make spirals, the potatoes are adorably curly.
The key to this dish is the onion-thyme mixture that it’s baked with – it elevates the flavor of the potatoes and makes your dinner guests wondering, “How’d she do it?!”
Potatoes are underrated, I think – most are just prepared in cubes or slices. If you bring this casserole dish to a dinner party, your friends will be thankful – and you won’t be tempted to grab that creamy, buttery potato gratin across the table.
Tell me – what’s your favorite dish to bring to a dinner party? Maybe I can re-create it using the Inspiralizer!
Now you can watch a cooking video of this recipe:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 10 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Spiralized Potato Thyme Casserole
- 1 tablespoon olive oil
- 1 small yellow onion peeled, Blade A, noodles trimmed
- 3 large garlic cloves minced
- 1/2 cup vegetable broth
- salt and pepper
- 1.5 teaspoons fresh thyme leaves
- 3 pounds Yukon Gold Potatoes
- 1 1/2 cups grated Gruyere cheese divided
- 3 tablespoons freshly-grated Parmesan cheese
- Preheat oven to 400 degrees F.
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 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.
- Meanwhile, spiralize the potatoes with Blade A.
- Then, grease a 9 x 13-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. Top evenly with the remaining spiralized potatoes and the remaining onion mixture, and the remaining gruyere cheese. Top with parmesan cheese.
- Cover the baking pan with aluminum foil and bake for 60 minutes or until potatoes are cooked through.
- Remove and sprinkle with the remaining 1/2 teaspoon of thyme.