2 tablespoons oil
1 medium onion, thinly sliced
2 cloves of garlic, diced
2 large or 4 to 5 smaller potatoes, peeled and sliced (I used Idaho potatoes)
1 teaspoon freshly chopped thyme or dry to taste
Salt and pepper to taste
1 can low sodium chicken broth or 1 3/4 cups homemade stock
1/2 cup grated Swiss cheese
1/2 cup fine dry breadcrumbs
1 tablespoon olive oil
In a large iron skillet over high heat, heat the oil until sizzling. Saute the onion until it begins to color, about 5 minutes. Add the garlic and stir, and then add the potaotes. Stir to combine. Add the chicken broth, salt and pepper and the thyme. Cover tightly with aluminum foil, reduce the heat to medium and cook until all the liquid has evaporated and the potatoes are glazed, 15 to 20 minutes. Preheat the broiler. Combine the bread crumbs and the cheese and sprinkle over the potatoes. Drizzle with olive oil and place under the broiler until the topping is browned.