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3/4 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
2 tbsp. butter
1 onion, thinly sliced
1-1/2 lbs Yukon gold potatoes, cut into 1/8-inch -thick slices
1 cup reduced-fat Swiss cheese

Combine salt, thyme and pepper. Reserve. In skillet, melt butter over medium heat. Add onion, cook, stirring occasionally, until softened. Remove from skillet, reserve.

In same skillet, melt remaining butter over medium heat. Remove from heat. Arrange 1/3 of potatoes, overlapping slightly, in circles. Sprinkle with salt mix. Top with half of onions, and 1/2 cup cheese.

Repeat layering, ending with potatoes sprinkled with remaining salt. Mix. Cover and cook over medium-low heat until potatoes are tender, about 30 minutes. Uncover during last 5 minutes. Run spatula around edge of skillet and under potatoes to loosen.

Place serving plate over skillet, invert potatoes onto plate. Remove skillet. Garnish with fresh chives.

Submitted by: Sherry Monfils
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