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 tbsp unsalted butter
- 1 ½ tbsp olive oil
- 2 medium yellow onions, thinly sliced
- Kosher salt and freshly ground black pepper
- Water as needed
- Butter, for the baking dish
- 1 ½ cups heavy cream
- 1 tsp minced garlic
- 1 tsp fresh chopped thyme
- 1 tsp fresh chopped rosemary
- 1 ½ tsp dried rubbed sage
- 2 ½ to 3 pounds russet potatoes, peeled and sliced about 1/8- to 1/4-inch thick
- 2 cups shredded Gruyere cheese
- ½ cup grated Parmesan cheese
Recommended Equipment
Instructions
Caramelize the Onions
- Heat the butter and olive 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 bit of water as needed to prevent the onions from sticking.2 tbsp unsalted butter | 1 1/2 tbsp olive oil | 2 medium yellow onions | Kosher salt and freshly ground black pepper | Water as needed
Prepare the Gratin
- Heat the oven to 400°F and grease an 11-inch gratin dish or 3-quart casserole.Butter, for the baking dish
- Combine the cream, garlic, herbs, and a dash of each salt and pepper in a large saucepan and place it over medium heat. Heat just until the mixture comes to a simmer. Remove from the heat, taste, and add salt and pepper as needed. Add the sliced potatoes to the cream mixture.1 1/2 cups heavy cream | 1 tsp minced garlic | 1 tsp fresh chopped thyme | 1 tsp fresh chopped rosemary | 1 1/2 tsp dried rubbed sage | 2 1/2 to 3 pounds russet potatoes
- Arrange about 1/3 of the potato slices in a slightly overlapping layer in the gratin dish. Sprinkle 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, then pour any remaining cream mixture over them. Sprinkle with the remaining Gruyère and the grated Parmesan.2 cups shredded Gruyere cheese | 1/2 cup grated Parmesan cheese
- 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.
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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