In a ovenproof skillet, saute onions in butter til softened. Then add whipping cream and milk. Stir in thyme and nutmeg. Cook and stir gently until potatoes are softened. (about 30 minutes). Then add fresh ground pepper and a little kosher salt, and then top with cheese. Bake at 425 degrees for about 40 minutes or until golden brown.
You dont have to use 1 pan for this, it just makes it easier.
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 176 (49%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 61.2mg||19 %|
|Sodium 229.9mg||8 %|
|Potassium 849.9mg||22 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 33.2g|
|Protein 12.3g||18 %|
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Calories per serving: 362
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