These are so good!
RECIPE (gluten free):
-1 lb baby potatoes (i really like using
the teeny tiny potatoes from trader
joe’s)
-olive oil
-salt + pepper
-2 onions, sliced into strips
-1/2 cup broth (i used @Dr Kellyann
Petrucci french onion bone broth)
-3 sprigs of fresh thyme, stems
removed + more to top
-4 oz shredded low-moisture
mozzarella
-2 oz swiss cheese (about 2 slices)
preheat oven to 390F.
bring a large pot of salted water to a boil. once boiling,
add potatoes and cook for about 15-20
minutes until fork tender (may take
longer if you’re using bigger potatoes).
drain and let them sit in the colander
for 5 minutes. then, transfer potatoes
to a large, greased baking sheet.
smush them flat with the hottom of acup or a fork. spray or brush with a
little olive oil. season with salt +
pepper. bake for 35 minutes.
meanwhile, bring a large, high-sided
pan to medium-high heat. once hot,
add oil. then add the onion in several
batches. after adding each handful of
onion, stir and sauté for about 2
minutes. once all onion is added to
pan, reduce heat to medium-low and
season with salt + pepper. continue stirring every few minutes so they
don’t burn. it will take about 20-30
more minutes for them to be
caramelized. once onions are a deep,
caramelized color, slowly add in the
broth. stir. add in fresh thyme and
season with more s+p as desired. let
that simmer a little longer until the
broth is mostly absorbed. place a small
amount of the caramelized onions onto
each smashed potato, then top with a
little piece of swiss and some shredded
mozzarella. change the oven to broil
and broil for 5-7 minutes, until cheese
is golden. top with more thyme leaves