If you are looking for something different to put on your dinner table, make my potato gratin. It doesn’t take that much time to put together, but is a great potato dish to enjoy. The thing about this gratin is that you can customize it to your liking by adding your own favorite types of cheese, potatoes, and herbs.
This potato gratin is a French dish that uses the gratin technique, from the Dauphiné region in southeast France. Gratin dauphinoise is made with thinly sliced raw potatoes, milk or cream, and layered with Gruyère or other types of cheese, then cooked in a buttered dish rubbed with garlic. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline or a food processor with slicer attachment. The potatoes are then layered in a glass baking dish and cooked in an oven.
I have made this dish many times, each time a bit different. The first time I made this dish with just cream, Gruyère cheese, garlic, salt, and pepper. It seemed a bit plain to my husband and I. This year I added caramelized onion, parmesan cheese and hatch chiles to the potatoes. This combination of flavors was excellent. Who doesn’t like rich, creamy and buttery potato dish have on their dinner table?
- 2 cups yellow onion, sliced into 1/4 inch
- 6 tbsp. unsalted butter
- 1 tsp. minced garlic
- 1 1/4 tsp. salt
- 3/4 tsp. ground black pepper
- 8 cups mixture of Yukon and russet potatoes, peeled and sliced thin
- 1 cup Gruyere cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 2 tbsp. canned, hatch chiles, chopped
- 2 cups whipping cream
- 2 tbsp. flour
Preheat oven to 400 degrees Fahrenheit.
Combine 1 tbsp. butter and minced garlic. Use this mixture to grease a medium sized deep casserole dish, seen below. Set aside.
Mix both cheeses and set aside in a bowl.
Separately, heat 2 tbsp. butter in a medium sized saucepan over medium heat until melted. Once butter is melted, add onions and cook, stirring until onions are soft for about 2 minutes. Add 1/4 tsp. each salt and pepper. Continue cooking for additional 8-10 minutes, stirring often until onions are completely softened and has a light brown color, seen below on the right. Let onions cool in the saucepan.
Place sliced potatoes, 1 tsp. salt, and 1/2 tsp. pepper into a large mixing bowl. Mix the potatoes well with salt and pepper. Layer 1/3 of the slice potatoes in casserole dish, sprinkle 1/3 of the chiles, cheese, and onions. Cut 1 tbsp. of butter into small pieces and dot over potato slices.
Create another two layer with the remaining potato slices, chiles, cheese, butter, and onion.
Combine whipping cream with flour in a small sauce pan, stirring until smooth. Heat over medium heat until hot, but not boiling. Pour this mixture over the potato slices.
Cover with foil and bake for 30 minutes. Uncover and bake for additional 30-35 minutes or until potatoes are tender.
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram
9 responses to “Potato Gratin with Caramelized Onion”
This does look tasty.
Thank you! Hope you give this one a try!
I do invite you to look at my blog.
I will be checking out your blog!
Reimerch, my blog is solely moderated. Having said that, I will make time to read each comment I receive. Be sure to read the first post and then move on to the other posts and see what piques your curiosity.
I am always looking for a new way to serve potatoes, and this looks like a hit.
I hope you try out the recipe and let me know your thoughts. I would love to hear your feed back!
Love the addition of the caramelized onion here.
Thank you! Thought caramelized onion will bring out the flavor of gruyere cheese and chilis!