0 Ratings
- 4 - 6 Servings +
8 PEI Potatoes, cut in half
0.25 cup Olive Oil, divided
Salt
4 Onions, sliced
0.25 cup Fresh Thyme
1 tsp Dijon Mustard
1 cup Sherry Wine
0.5 cup Beef Stock
1 cup Gruyere Cheese, shredded
Preheat oven to 400°F. Add potatoes to a parchment lined baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with salt. Bake until cooked through. When cooked, smash with a flat dish and drizzle with more olive oil and bake until golden and crisp.
Meanwhile, add onions and remaining oil to a skillet on medium low. Cook until softened and jammy. Add half of the thyme, mustard, sherry and beef broth and cook again until liquid has reduced.
Top smashed potatoes with 2 tbsp onion mix and top with equal parts gruyere. Bake until cheese is bubbling and garnish with remaining thyme.
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