- ⅓ cup Country Crock® Original Spread
- 5 cups thinly sliced onion
- 1 tablespoon minced garlic
- 2 tablespoons finely chopped, fresh thyme
- 2 cups beef, chicken or vegetable broth (see note)
- ½ cup dry white wine
- 1 tablespoon potato starch
- 1 teaspoon sea salt
- a few turns freshly ground black pepper
- 2 ½ pounds Idaho® Russet potatoes
- ¾ cup grated Swiss cheese
- ½ cup breadcrumbs (see notes)
- Preheat the oven to 375 degrees F and adjust a rack to the center.
- Add the Country Crock® to a large sauté pan and place it over medium heat. Add the onions and garlic and stirring periodically, cook until they’re soft and becoming golden, about 15 minutes.
- Mix in the thyme and cook for another minute.
- Add 2 tablespoons of the broth to a small bowl. Whisk in the potato starch until it’s smooth. Add this mixture, the remaining broth, and the wine to the pan with the onions and bring to a boil. Immediately reduce the heat to low and simmer for 8 to 10 minutes, until it’s thickened a bit. Stir in the salt and pepper, and pour this into a large mixing bowl. Set aside.
- Peel the potatoes and then slice them, horizontally, as thinly as possible. (The easiest way to do this is with a mandolin or slicer attachment on a food processor.) Separating the slices with your hands, add them to the onion mixture. Use a large spoon or your hands to be sure the slices are all well coated, and then add half of it to an approximately 9 x 13 x 3-inch baking dish. Sprinkle evenly with half of the cheese and then pour the rest of the potatoes on top.
- Sprinkle the breadcrumbs evenly on the surface, followed by the remaining half of the cheese and place in the preheated 375 degree F oven. Bake until the potatoes are tender and the top is golden brown, 45 minutes to 1 hour.
Beef broth will be very hearty and is a great choice when served with meat. Chicken broth is ideal if you’re serving this chicken or turkey, and the vegetable broth is also delicious and turns this into a vegetarian dish.