Potato and Onion Gratin

Potato and Onion Gratin

Recipe No Image

Yield: Serves 6-8


1 lg. red onion, peeled and thinly sliced
2 Tbsp. olive oil
1 Tbsp. salt
2 oz. butter
4 cloves garlic, minced
3 lb. russet potatoes, peeled and thinly sliced
Black pepper, freshly ground
Nutmeg, freshly grated
2 Tbsp. fresh thyme leaves
1/2 cup Parmigiano-Reggiano, grated
1/2 cup heavy cream
1/2 cup chicken stock


Oven Temperature: 475-550 degrees

  1. In a small sauté pan toss the onion, oil and 1 tsp. of the salt.
  2. Flame Height: 2.8
  3. Roast the onions in the center of the oven for 8-10 minutes or until they are softened and beginning to brown. Remove from the oven and let them cool.
  4. Rub a shallow gratin dish with 1 Tbsp. of the butter and spread the minced garlic evenly over the bottom of the dish.
  5. Arrange a layer of potatoes over the garlic and season with some of the salt, pepper and nutmeg. Scatter some of the onions, thyme, and cheese over potatoes.
  6. Keep layering the dish in this fashion until all of the potatoes are used up. Reserve a little of the cheese and thyme leaves for the top.
  7. Pour cream and stock over the potatoes. Top with the reserved cheese and thyme and dot with the remaining butter.
  8. Cover the gratin loosely with foil and bake just inside the doorway of the oven, rotating twice, for about 30-35 minutes or until the potatoes are tender when pierced with a knife.
  9. Remove the foil and place the gratin in front of the flame to brown the top, rotating once. This will only take a minute or two. Let it sit for a few minutes before serving.

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