Thursday, November 18, 2010

Onion Potato Gratin

 Onion Potato Gratin


1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
3/4 pound onions, thinly sliced
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup whipping cream


  • Preheat oven to 400°F (unless preparing in advance).
  • Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. 
  • Add enough water to cover. 
  • Bring water to boil. 
  • Reduce heat and simmer until potatoes are almost tender, about 3 minutes. 
  • Drain potato onion mixture well.
  • Arrange half of potato-onion mixture in 11x7 inch glass baking dish. Sprinkle with salt and pepper. 
  • Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.
  • Arrange remaining potato-onion mixture atop cheeses. 
  • Pour cream over. 
  • Sprinkle with salt and pepper. 
  • Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese.
(Can be prepared 8 hours in advance. Cover and refrigerate.)
  • Bake gratin uncovered in 400°F oven until cream thickens, about 25 minutes. 
  • Remove from oven. 
  • Preheat broiler. 
  • Broil gratin until top is golden, about 2 minutes.


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