Onion Potato Gratin

Side DishComfort FoodVegetarianPotatoes

Onion potato gratin with sliced Yukon Gold potatoes, baked with onions, with heavy cream and Gruyere and Parmesan cheeses.

Photography Credit: Elise Bauer

With cheese, onions, and potatoes, how can one go wrong? Unless of course you are on a diet, in which case you should probably stay away from this one.

This recipe is easy to make, delicious, and filling.

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Onion Potato Gratin Recipe

  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Yield: Serves 4


  • 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)


1 Preheat oven to 400°F.

2 Boil the potatoes: Boil the potatoes for 4 minutes in salted water (1 tablespoon of salt for 2 quarts of water). Drain and set aside.

3 Sauté the onions, sprinkle with salt and herbs: Heat the butter over medium-high heat in a large sauté pan and cook the onions, stirring occasionally, until they are softened, about 5 minutes.

Sprinkle them with salt and the Herbes de Provence. Turn off the heat and set aside.

4 Layer potatoes, cheeses, onions, nutmeg in baking dish, pour over with half and half: Spread half of the sliced potatoes over the bottom of an 11x7-inch baking dish (Pyrex works well). Sprinkle well with salt and white pepper.

Sprinkle with about a third of the Gruyere and Parmesan cheeses. Top with the onions, the nutmeg and another 1/3 of the cheeses.

Layer the remaining sliced potatoes on top of the cheeses.

Pour the half and half over everything. Sprinkle again with salt and pepper.

Sprinkle the remaining one-third of the cheeses over everything. (At this point you can make a day ahead, just cover and refrigerate until time to cook.)

5 Bake: Bake uncovered in 400°F oven until cream thickens and everything is nicely browned, about 25-30 minutes.

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Onion Potato Gratin

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

13 Comments / Reviews

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Did you make it? Rate it!

  1. Pete

    For this recipe, is half & half a must? Can I use all heavy cream instead of half & half?

    Show Replies (1)
  2. bethanyactually

    I’ve made a half-dozen different gratin recipes over the years and have always been disappointed. This one was easy to prep, quick to make, and turned out delicious, even though I used sharp cheddar instead of Gruyere because that’s what I had.


  3. CB

    Great recipe! Used emmantaler because I couldn’t get gruyere. Added a bit of garlic powder in the layers along with the thyme. Can’t wait to make this for company – very impressive.


  4. Carole

    I made these for a Xmas party- although I love the idea of the pre-boil to shorten the cook time, i just didn’t feel there was a lot of flavor. I made the recipe exactly as indicated except for substituting thyme. The potatoes were cooked perfect! Not sure what I would add.

    Show Replies (1)
  5. rebecca aherne

    Can this be made the day ahead of time?

    You can make it up through step 3, 8 hours ahead of time. You might be even able to push that and do it even more ahead of time. ~Elise

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