Our potato, Gruyère, and caramelized onion gratin is a comforting and satisfying side dish. The dish pairs russet potatoes with the rich nuttiness of Gruyère cheese and the subtle sweetness of caramelized onions. Fresh garlic and a blend of thyme, rosemary, and sage add warmth, creating an aromatic and satisfying dish. This delicious side dish is sure to impress, perfect for holidays or any special occasion. If you’re looking for a crave-worthy side dish for your feast, this potato gratin will not disappoint.
Recipe Variations
- Smoky Twist: Swap half of the Gruyère cheese for smoked Gouda or cheddar and add a dash or two of smoked paprika.
- Sliced Vegetables: Layer in some thinly sliced vegetables, such as fennel or parsley.
- Mushrooms: Add a few layers of sliced sautéed mushrooms to the gratin.
- Herbs: Use dried herbs or an herb blend instead of fresh.
- Onions: Replace the caramelized onions with sautéed leeks or shallots.
- Mustard: Add 1 teaspoon of mustard to the cream mixture for a hint of sharpness.
- Bacon: Add smoky flavor with a few strips of cooked and crumbled bacon.
What to Serve With Potato Gratin
- Grilled Sausages: Grilled or baked Italian sausages can add a rustic, smoky flavor to the creamy potatoes.
- Sautéed Vegetables: Spinach, broccolini, or garlicky kale contrast nicely with the creamy gratin.
- Roasted Vegetables: Brussels sprouts, butternut squash, asparagus, or carrots can add caramelized sweetness and color.
- Meats: The rich potato dish pairs well with roasted chicken, turkey, pork, lamb, or beef.
- Fish: Grilled or baked fish would also be excellent. This baked Chilean sea bass with lemon butter sauce would be fabulous with the gratin, or pair it with panko-crusted salmon.
Potato, Gruyère, and Caramelized Onion Gratin
Our potato, Gruyere, and caramelized onion gratin is the perfect side for any special occasion dinner. Add it to your menu!
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Potatoes
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 2 medium yellow onions (thinly sliced)
- Kosher salt and freshly ground black pepper
- 1 1/2 cups heavy cream
- 1 teaspoon minced garlic
- 1 teaspoon fresh chopped thyme
- 1 teaspoon fresh chopped rosemary
- 1 1/2 teaspoons dried rubbed sage
- 2 1/2 to 3 pounds russet potatoes (peeled and sliced about 1/3-inch thick)
- 2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
Instructions
Caramelize the Onions
- Heat the butter and oil in a large skillet over medium heat. When the butter has melted, add the onions and a dash each of salt and pepper. Cook, stirring frequently, for 4 to 6 minutes or until the onions begin to brown in spots. Turn the heat to low, cover the skillet, and cook, stirring occasionally, for 15 minutes or until soft and golden brown. Add a splash of water or stock as needed.
Photo by Diana Rattray
Prepare the Gratin
- Heat the oven to 400 F and butter an 11-inch gratin dish or 2-quart casserole.
Photo by Diana Rattray - Combine the cream, garlic, herbs, and a dash each of salt and pepper in a large saucepan and place it over medium heat. Heat just until it starts to boil. Remove from the heat, taste, and add salt and pepper as needed. Add the sliced potatoes to the cream mixture.
Photo by Diana Rattray - Arrange about 1/3 of the potato slices in a slightly overlapping layer in the gratin dish. Sprinkle generously with salt and pepper. Top with half of the caramelized onions and 1/3 of the Gruyère. Repeat with another 1/3 of the potatoes, salt and pepper, the remaining caramelized onion, and another 1/3 of Gruyère. Finish with a layer of the remaining potatoes and salt and pepper. Press the potatoes down and add the remaining cream mixture. Sprinkle with the remaining Gruyère and the Parmesan cheese.
Photo by Diana Rattray - Cover the gratin dish with foil and bake for 45 minutes. Remove the foil and bake for 20 minutes or until the top is golden brown and the potatoes are fork-tender.
Photo by Diana Rattray - Remove the gratin to a rack and let it stand for 10 minutes before serving. Enjoy!
Photo by Diana Rattray
