Name: Onion Potato Gratin
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
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 (packed) grated Gruyere cheese (about 4 ounces); 8 tablespoons (packed) freshly grated Parmesan cheese (about 2 oounces); 2/3 cup half and half (half cream, half milk)

Onion Potato Gratin

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

1 hr 5 min total 15 min prep 50 min cook 4 454 cal

Instructions

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1 Preheat oven to 400°F
2 Boil the potatoes for 4 minutes in salted water (1 tablespoon of salt for 2 quarts of water). Drain and set aside.
3 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 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 uncovered in 400°F oven until cream thickens and everything is nicely browned, about 25-30 minutes. Links: Butternut Squash and Sweet Potato Gratin - from Pinch My Salt Truffled Chanterelle, Celery Root and Potato Gratin - from 101 Cookbooks