Holiday | Potatoes | Sides | Thanksgiving
Potato and Caramelized Onion Gratin
When it comes to Thanksgiving, it’s all about the sides, and this Potato and Caramelized Onion Gratin is the perfect one to make. It feeds a crowd, can be made ahead of time and did I mention it happens to be oh so delicious? This recipe will keep you coming back for more…and more.
Potato and Caramelized Onion Gratin
This Potato and Caramelized Onion Gratin is the perfect Thanksgiving side dish. It's the kind of thing you can par-bake ahead of time.
Servings: 8
Equipment
- Saucepan
- Baking dish
- Mandoline
Ingredients
- 2 tablespoon unsalted butter
- 2 large yellow onions sliced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon granulated sugar
- 1½ cups heavy cream
- 2 dried bay leaves
- 3 garlic cloves peeled and smashed
- 3 sprigs fresh thyme
- 2 pounds russet potatoes peeled and thinly sliced into rounds
- ½ cup grated Romano cheese
- ¼ cup shredded gruyere cheese
- chives sliced
- handful fresh parsley chopped
Instructions
- Preheat oven to 375°F.
- Heat a skillet over medium-high heat. Add the butter and melt, then add the sliced onions. Cook for a few minutes until soft and translucent. Season with salt, pepper, and sugar. Continue to cook, stirring frequently, until the onions are caramelized. Remove from heat and allow to cool slightly.
- Heat the cream in a small sauce pot with the dried bay leaves, garlic cloves and thyme sprigs, over low heat. Do not bring to a boil, it should just barely simmer and heat through for about 5 minutes. Remove from heat and set aside.
- Using a medium, deep baking dish, layer the sliced potatoes to completely cover the bottom. Top with some of the caramelized onions, and ladle a bit of the warm cream over. Sprinkle with grated Romano cheese and repeat the steps until all the onions, cream and potatoes are used. Make sure to finish off with a layer of potatoes. Using a spatula, press down on the potatoes to allow the cream to rise to the surface. Sprinkle with remaining Romano cheese and gruyere cheese. Add a bit of freshly cracked black pepper if desired. Bake for about 35 to 40 minutes or until the potatoes are tender, the cream is bubbling and the cheese on top is browned.
- Remove from oven and allow to set for about 20 minutes before serving. Sprinkle with chopped chives and parsley for garnish. Enjoy!
