Onion Potato Gratin
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Category
Side Dish
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Cusine
American
What do you need?
How to make?
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
8 tablespoons
2/3 cup half-and-half
Directions
Preheat oven to 400 degrees F.
Boil the potatoes for 4 minutes in salted water . Drain and set aside.
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.
Spread half of the sliced potatoes over the bottom of an 11x7-inch baking dish . 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.
Bake uncovered in 400 degrees F oven until cream thickens and everything is nicely browned, about 25-30 minutes.
