Potato, Gruyère, and Caramelized Onion Gratin
Indulge in the ultimate comfort food with our potato, Gruyere, and caramelized onion gratin.
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.
It’s a natural choice for holidays and special occasions, but it’s also approachable enough to serve alongside a simple roast chicken or pork loin when you want dinner to feel a little more elevated. If you’re looking for a crave-worthy side dish for your feast, this potato gratin will not disappoint.
What You’ll Like About This Recipe
- Deeply caramelized onion flavor. Taking the time to properly caramelize the onions transforms them from sharp and pungent to sweet and savory. They melt into the gratin and add complexity that plain potato dishes often lack.
- Creamy, structured layers. Heating the cream with garlic and herbs before baking allows the flavors to infuse fully and helps the gratin set up evenly. The potatoes cook gently, becoming tender without falling apart.
- Nutty, well-balanced cheese blend. Gruyère provides richness and meltability, while Parmesan adds savory depth and a lightly golden finish. Together, they enhance the potatoes without overwhelming them.
- Classic yet refined flavor profile. Herbs like thyme, rosemary, and sage add warmth and aroma, but they’re measured carefully so the dish still tastes unmistakably like potatoes first.
- Perfect make-ahead potential. This gratin holds its texture well after baking and reheats beautifully, making it ideal for entertaining and holiday planning.
Ingredient Notes
- Russet potatoes – Their high starch content helps thicken the gratin naturally. Slice evenly so they cook at the same rate.
- Yellow onions – Ideal for caramelizing because of their natural sweetness and balanced flavor.
- Butter and olive oil – Using both prevents burning while adding richness and flavor to the onions.
- Heavy cream – Creates a lush texture and helps the gratin set properly. Lighter dairy can lead to a thinner result.
- Garlic – Adds background flavor without overpowering the potatoes or cheese.
- Fresh herbs – Thyme and rosemary bring freshness, while dried sage adds earthy warmth.
- Gruyère cheese – Nutty, melty, and classic for gratins. Comté is an excellent substitute.
- Parmesan cheese – Sharpens flavor and helps form a golden crust on top.
Steps to Make Potato, Gruyère, and Caramelized Onion Gratin
- Slowly cook the onions until they’re soft, deeply golden, and sweet, adjusting heat and adding moisture as needed to prevent burning.
- Warm the cream with garlic and herbs so the flavors infuse and the liquid is ready to cook the potatoes evenly.
- Slice the potatoes uniformly so they soften at the same pace and create even layers.
- Layer the potatoes with seasoning, onions, and cheese to distribute flavor throughout the dish.
- Press the layers gently and add the infused cream so everything is submerged and cooks evenly.
- Bake covered to soften the potatoes, then uncover to brown the top and concentrate flavor.
- Let the gratin rest before serving so the layers set and slice cleanly.
Pro Tips
- Onions: Low, steady heat produces sweetness—rushing them leads to bitterness.
- Potatoes: Keep sliced potatoes submerged in cream to prevent browning before layering.
- Seasoning: Season each layer lightly rather than all at once for even flavor.
- Resting: Allow time to rest so the gratin firms up and serves neatly.
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.
How to Store
- Refrigerate: Store leftovers covered in the refrigerator for up to 4 days.
- Freeze: Freezing is not recommended, as cream-based gratins can separate.
- Reheat: Reheat covered in the oven until warmed through, uncovering briefly to refresh the top.
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!
Ingredients
- 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 garlic, minced
- 1 teaspoon thyme, fresh chopped
- 1 teaspoon rosemary, fresh chopped
- 1 1/2 teaspoons sage, dried rubbed
- 2 1/2 to 3 pounds russet potatoes, peeled and sliced about 1/3-inch thick
- 2 cups Gruyere cheese, shredded
- 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.
Prepare the Gratin
- Heat the oven to 400°F and butter an 11-inch gratin dish or 2-quart casserole.
- Combine the cream, garlic, herbs, and a dash of each salt and pepper in a large saucepan, then 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.
- 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, salt, and pepper. Press the potatoes down and add the remaining cream mixture. Sprinkle with the remaining Gruyère and Parmesan.
- 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.
- Remove the gratin to a rack and let it stand for 10 minutes before serving. Enjoy!
Nutrition
Calories: 649kcalCarbohydrates: 41gProtein: 22gFat: 46gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 133mgSodium: 488mgPotassium: 957mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 597mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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