Ingredients

Method

1. 1

   Start by parboiling the gold potatoes for 15 minutes, or until they are mostly soft but still hold their shape.

2. 2

   Once boiled, transfer the potatoes to an ice bath to cool them down quickly and stop the cooking process.

3. 3

   While the potatoes are cooking, prepare the onions. In a pan over medium heat, melt the butter with a drizzle of avocado oil.

4. 4

   Add the thinly sliced onions to the pan and cook, stirring constantly, for about 12 minutes until they begin to caramelize.

5. 5

   Stir in the brown sugar and seasoned salt, and continue to cook for another 5 minutes.

6. 6

   Add the thyme sprig, bay leaves, white wine, and beef broth to the pan. Reduce the heat to medium-low and let it simmer for about 10 minutes, or until the mixture becomes thick and jammy.

7. 7

   Once the potatoes are cool, dry them with a paper towel. Cut them in half lengthwise.

8. 8

   Using a spoon or a small knife, carefully scoop out the center of each potato half to create a boat or cup.

9. 9

   Place the potato boats on a baking sheet lined with parchment paper. Drizzle the insides with olive oil and season with a bit of salt and pepper.

10. 10

    Begin layering the filling. Place a slice of Gruyère cheese in the bottom of each potato boat.

11. 11

    Spoon the caramelized onion mixture over the cheese.

12. 12

    Top the onions with another slice of Gruyère, some grated Parmigiano Reggiano, and a sprinkle of fresh thyme.

13. 13

    Bake in a preheated oven at 400°F (200°C) for 8 minutes. Then, switch to the broiler and broil for 2 minutes, or until the cheese is melted, bubbly, and slightly browned.

14. 14

    Remove from the oven and garnish with freshly chopped chives and a crack of black pepper before serving.