Onion Potato Gratin
Ingredients
- 1 1/2 pounds Yukon Gold potatoes
- 1 large yellow onion
- 2 tablespoons unsalted butter
- Salt
- 2 teaspoons dried thyme
- 1/2 teaspoon white pepper
- 1/2 teaspoon nutmeg
- 1 cup (packed) grated Gruyere cheese
- 8 tablespoons grated Parmesan cheese
- 2/3 cup half and half
Shop ingredients
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Instructions
- Boil the potatoes for 4 minutes in salted water (1 tablespoon of salt for 2 quarts of 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 (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.)
- Bake uncovered in 400°F oven until cream thickens and everything is nicely browned, about 25-30 minutes.
Source
Original recipe: View Original