Ingredients:

• 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)

Directions:

1. Preheat the oven to 375 degrees F and adjust a rack to the center.
2. 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.
3. Mix in the thyme and cook for another minute.
4. 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.
5. 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.
6. 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.