Ingredients
1/2 cup butter, divided 3 large sweet onions, halved and thinly sliced1-1/2 teaspoons salt, divided3/4 teaspoon pepper, divided3 teaspoons minced fresh thyme or 1 teaspoon dried thyme3-1/2 pounds medium red potatoes, halved1 cup 2% milk10 slices bacon strips, cooked and crumbled1 cup shredded Gruyere or white cheddar cheeseChopped fresh parsley, optional
Preparation
In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes.
Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.
