layers of creamy potato goodness

For Valentine’s dinner, Dave requested a version of these potatoes, which he had seen in the food section of the Arizona Republic.

The original recipe did not call for the half-and-half or thyme, but I felt it needed both for extra creaminess and flavor.

They were divine!

Lyonnaise Potatoes

• 3 pounds (unpeeled) Yukon Gold potatoes, sliced into ¹/₄-inch thick slices
• 3 tablespoons olive oil
• 3 cups thinly sliced yellow onion
• 1 teaspoon dried thyme leaves
• Salt and freshly ground black pepper
• 2 garlic cloves, peeled and minced
• 5 tablespoons unsalted butter
• ¹/₂ cup chicken stock
• ¹/₂ cup fat-free half-and-half
• ¹/₄ cup chopped fresh parsley

Heat oven to 400 degrees. Place the potatoes in a large pot and add enough cold salted water to cover by 2-inches. Set the pan over high heat and bring to a boil. Cook 2 minutes. Drain and set aside.

Heat the oil in a large, ovenproof skillet over medium heat. Add the onion, add the thyme leaves and season with salt and pepper and cook for 12 to 15 minutes, until golden brown and caramelized, stirring frequently. Stir in the garlic and cook for 1 minute. Transfer the onions and garlic to a separate dish and set aside.

Return the skillet to the stove over medium heat and add the butter, broth and half-and-half. When the butter has melted, remove the pan from the heat and arrange ¹/₃ of the potatoes in the bottom of the pan, overlapping them as needed. Season the top with salt and pepper to taste.

Cover the first layer of potatoes with ¹/₂ of the caramelized onions. Cover the onions with ¹/₃ of the potatoes. Season with salt and pepper. Repeat layers, adding the remaining onions and potatoes. Season the top with salt and pepper.

Transfer the skillet to oven and cook for 10-20 minutes, until the potatoes are golden brown. Sprinkle the parsley over potatoes just before serving.

Serves 8 to 10