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Spiralized Potato Thyme Casserole

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6 side servings


  • 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.

Recipe Notes

Calories: 299, Fat: 10g, Carbs: 40g, Fiber: 5g, Sugars: 2g, Protein: 12g