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Onion Potato Gratin
Onion Potato Gratin
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Creamy Yukon Gold potato gratin baked with onions, Gruyere, and Parmesan.
Ingredients:
  • 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons unsalted butter
  • Salt
  • 2 teaspoons Herbes de Provence, or dried thyme
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon nutmeg
  • 1 cup (packed) grated Gruyere cheese (about 4 oz)
  • 8 tablespoons (packed) freshly grated Parmesan cheese (about 2 oz)
  • 2/3 cup half and half (half cream, half milk)
Instructions:
  • Preheat your oven to 400°F.
  • Cook the potatoes in a pot of salted boiling water for 4 minutes (using 1 tablespoon of salt for every 2 quarts of water). Drain and set aside.
  • In a large sauté pan over medium-high heat, melt butter. Cook onions, stirring occasionally, until softened, about 5 minutes. Season with salt and Herbes de Provence. Remove from heat and set aside.
  • In a baking dish, create layers of sliced potatoes, cheeses, onions, and nutmeg. Start with half of the sliced potatoes, season with salt and white pepper, then add a third of the Gruyere and Parmesan cheeses. Follow with onions, nutmeg, and another third of the cheeses. Add the rest of the sliced potatoes on top. Pour in the half and half, season with salt and pepper, and finish with the final third of the cheeses. If preparing ahead, cover and refrigerate until ready to bake.
  • Bake at 400°F until the cream thickens and the dish is nicely browned, for about 25-30 minutes.

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