Ingredients

• Nonstick cooking spray
• 4 slices bacon
• 1 large sweet onion
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 2 1/4 to 2 1/2 pounds russet potatoes
• 2-ounce pkg. onion soup mix (1 envelope)
• 8 ounces Gruyere cheese
• 2 cups heavy cream

Directions

• Prep Pan Preheat oven to 400°F. Coat a 3-qt. rectangular baking dish with nonstick spray.
• Cook Bacon In a large skillet, cook bacon over medium until crisp, about 8 minutes. Drain on paper towels. When cool enough to handle, crumble bacon. Discard all but 1 Tbsp. bacon drippings.
• Cook Onions Add onion to skillet. Increase heat to medium high. Cook until softened and beginning to brown. Stir in pepper and thyme.
• Assemble Spread half of the onions in the bottom of the prepared dish. Sprinkle with half of the bacon, arrange half of the potatoes. Sprinkle with half of the onion soup mix, and half of the cheese. Repeat the layers. Pour cream evenly over all. Cover dish tightly with foil.
• Bake Bake 45 minutes. Remove foil. Bake 10 to 15 minutes longer or until potatoes are tender and the mixture is browned and bubbly.

Nutrition