Start by peeling and thinly slicing your Yukon Gold potatoes. Keep them nice and thin; it helps them cook evenly. For the onions, julienne them into strips. Kind of like you’ve always imagined cutting onions as a pro.

Heat your olive oil in a large skillet over medium heat. Toss in the julienned onions and cook until golden and caramelized. This might take about 10 minutes, but keep stirring. You don’t want them to burn.

In a separate pan, melt the stick of unsalted butter over medium heat. Add your thinly sliced potatoes. Cook them until they start to get a nice crisp around the edges. This can take about 15 minutes. Stir occasionally, so they don’t stick.

Once your potatoes are gloriously golden and your onions are caramelized, combine both in one pan. Add the minced garlic, salt, and ground white pepper to taste. Mix in the fresh parsley and thyme for that herbaceous kick.

Sprinkle the grated Parmesan cheese over your potato and onion mixture. Let it melt and meld, forming a rich and cheesy topping. Give it a final stir to coat everything in cheesy goodness.