Potato gratin with caramelized onions

Ingredients:

• 2 tablespoons butter
• 1 large or 2 medium sweet onions, such as Vidalia, thinly sliced
• 0.5 tsp ground thyme
• 1 bay leaf, fresh or dried
• 900 g Yukon Gold potatoes or fingerling potatoes
• 0.5 - 2/3 cup heavy cream
• 0.5 tbsp. grated parmesan
• 220 g grated Gruyere or Swiss cheese

Preparation:

1. In a small skillet over medium heat, melt the butter. Add the onion, season with salt, sprinkle with ground thyme, add the bay leaf, and sauté until the onion is very soft, sweet, and lightly caramelized, about 20 minutes. Season with salt and pepper to taste and discard the bay leaf.
2. While the onions are frying, place the potatoes in a medium saucepan and cover with water. Bring to a boil, then add salt and cook until tender, 12-15 minutes. Drain and return the potatoes to the hot saucepan. Mash the potatoes with the cream and Parmesan cheese, and season with salt and pepper to taste.
3. Preheat oven to grill mode.
4. Divide the mashed potatoes among individual baking dishes or into a shallow casserole. Top with caramelized onions and sprinkle with cheese. Place the dishes on a baking sheet and broil until bubbly, about 2 minutes. Remove from the oven and serve the gratins hot.