Servings: 4

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Purple Potatoes Au Gratin


3 tablespoons olive oil or cooking oil
1 cup chopped onions
1 tablespoon chopped Frieda’s Fresh Thyme, or 1 tsp. crushed
dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound Frieda’s Purple Potatoes, peeled and thinly sliced
1 cup beef or chicken broth
1/2 cup finely shredded Swiss or Jarlsberg cheese


In a large skillet, heat oil. Sauté onions in oil 5 minutes over medium-low heat. Remove 1/2 cup onions; reserve. Stir in fresh thyme, salt, and pepper to skillet. Add raw potatoes; mix well. Transfer mixture to an oiled 1 l/2-qt. shallow baking dish; pour broth over potatoes. Bake covered, in a 350°F. oven for 50-60 minutes or until broth is absorbed. Sprinkle reserved onions and cheese over; bake 5 minutes more.