1small yellow onionpeeled, Blade A, noodles trimmed
3large garlic clovesminced
salt and pepper
1.5teaspoonsfresh thyme leaves
3poundsYukon Gold Potatoes
1 1/2cupsgrated Gruyere cheesedivided
3tablespoonsfreshly-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.