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.
Onion Potato Gratin Recipe
PrintIngredients
- 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
- 1 large yellow onion, thinly sliced
- 2 Tbsp 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 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
- 2/3 cup half-and-half (half cream, half milk)
Method
Preheat oven to 400°F (unless preparing in advance).
1 Boil the potatoes: Boil the potatoes for 4 minutes in salted water. Drain and set aside.
2 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.
3 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 Gruyure 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.)
4 Bake: Bake uncovered in 400°F oven until cream thickens and everything is nicely browned, about 25-30 minutes.
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PrintLinks:
Butternut Squash and Sweet Potato Gratin - from Pinch My Salt
Truffled Chanterelle, Celery Root and Potato Gratin - from 101 Cookbooks
Purple Potato Gratin - from Eating Out Loud
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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.
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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.
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.
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
This recipe sounds very close to what the French have: Tartiflette Savoyarde.
Only that calls for bacon bits and “reblochon”, a specific type of French cheese, cut in halves the long way, and you just lay the two circles on top of the rest before putting it in the oven… Yum YUM!!! But I suppose that French cheese may be hard to find in the States.
@ Anna
I tried a couple of times a similar recipe without boiling potatoes and result has been a disaster! Potatoes need water to become tender and this does not work in the oven as there is no water in the recipe. To be honest, I do not know the types of potatoes this recipe calls for, so it might work fort his specific type. However, if you use “normal” potatoes, I strongly advise you to boil them first.