Ingredients for Potato Gratin With Caramelized Onions
- Whipping Cream
- 2 cloves garlic, minced
- 1 teaspoon black peppercorns
- Fresh Thyme
- 1 teaspoon salt
- Vegetable Oil
- Spanish Onions
- Yukon Gold Potatoes
- Gruyere Cheese
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How to Make Potato Gratin With Caramelized Onions
- In a saucepan, combine 1 cup heavy cream, 2 cloves minced garlic, 1 tsp black peppercorns, 2 sprigs fresh thyme, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and set aside; discard thyme sprigs.
- Meanwhile, in a large nonstick skillet, heat 2 tbsp olive oil over medium-low heat.
- Add 2 large yellow onions, thinly sliced, and cook, stirring frequently, until deeply caramelized, about 45-60 minutes. (Patience is key for the perfect caramelization!)
- Using a mandoline or sharp knife, thinly slice 2 lbs Yukon Gold potatoes.
- Preheat oven to 300°F (150°C). Grease an 8-inch square glass baking dish.
- Layer 1/4 of the potatoes in the prepared dish. Top with 1/3 of the caramelized onions and 1/4 cup of grated Gruyere cheese.
- Repeat layers twice.
- Top with remaining potatoes.
- Strain the cream mixture over the potatoes, ensuring even distribution. Gently shake the casserole dish to help settle the potatoes and cream.
- Sprinkle the remaining 1/2 cup grated Gruyere cheese over the top.
- Bake for 1 ½ to 2 hours, or until the potatoes are tender and a knife inserted into the bottom pierces easily.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
4g
Fat
76g
Carbs
4g
