Spiralized Potato Thyme Casserole

• Vegetarian
• Gluten free

• Produce

  • 3 Garlic cloves, large
  • 1 1/2 tsp Thyme, fresh leaves
  • 1 Yellow onion, small
  • 3 lbs Yukon gold potatoes

• Canned Goods

  • 1/2 cup Vegetable broth

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 1/2 cups Gruyere cheese, grated
  • 3 tbsp Parmesan cheese

Found on inspiralized.com

Ingredients

• 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

Directions

• 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.