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Adapted from howsweeteats.com
Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and pierce them a few times with a fork, all over. Roast potatoes for 50-60 minutes, until they are soft enough to cut through.
While potatoes are roasting, caramelize the onions. Heat a large pot over low heat and add 2 tablespoons of olive oil. Add in the onion and sprinkle with salt. Cook, stirring occasionally until all the onions are caramelized - about 50-60 minutes. Make sure they are over the lowest heat so they do not burn. They will caramelize over time. If you are in a rush, you can add 1-2 tablespoons of Fustini's Herbs of Naples balsamic to help them along.
Slice the potatoes down the center and sprinkle wit hthe gruyere cheese. Add a sprinkle of dried thyme. Place the potatoes back in the oven for 5-10 minutes for the cheese to melt.
While the cheese melts, heat a small skillet over medium heat and add the remaining olive oil. Add in the garlic and cook for 30 seconds. Add in any remaining thyme and the panko and stir to combine, continue stirring and cooking 4-5 minutes until they are toasted. Remove the potatoes and top with caramelized onions. Sprinkle on the toasted bread crumbs. Top with a dollop of sour cream and garnish with chives.
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