Potato and Onion Gratin
Potato and Onion Gratin
 |
Yield: Serves 6-8 |
Ingredients
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
Preparation
Oven Temperature: 475-550 degrees
- In a small sauté pan toss the onion, oil and 1 tsp. of the salt.
- Flame Height: 2.8
- 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.
- Rub a shallow gratin dish with 1 Tbsp. of the butter and spread the minced garlic evenly over the bottom of the dish.
- 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.
- 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.
- Pour cream and stock over the potatoes. Top with the reserved cheese and thyme and dot with the remaining butter.
- 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.
- 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.
