No ImageOnion Potato Gratin

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  1. 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.

    xxxxxyyyyy

  2. 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.

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  3. 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

  4. Florence

    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.

  5. Giorgia

    @ 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.

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