Onion and Potato Gratin
Elevate your comfort food game with this creamy, decadent Onion and Potato Gratin, a show-stopping side dish that's as satisfying as it is elegant. This recipe layers tender yellow potatoes with sweet, caramelized onions and rich, nutty Gruyère cheese, all bathed in a luxurious blend of heavy cream, milk, and aromatic garlic. A hint of fresh thyme and a touch of nutmeg bring out the earthy flavors, while an optional golden breadcrumb topping adds a delicious crunch. Perfect for holiday feasts, weekend dinners, or whenever you're craving something indulgently cheesy, this gratin is baked to bubbling, golden perfection. Simple yet sophisticated, it's an irresistible way to transform everyday ingredients into a crowd-pleasing masterpiece.
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Recipe Information
Ingredients
- 6 medium Yellow potatoes
- 2 large Yellow onion
- 2 cups Heavy cream
- 1 cup Whole milk
- 3 large Garlic cloves
- 2 cups Gruyère cheese, shredded
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 teaspoons Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 0.5 cup Breadcrumbs (optional for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a tablespoon of butter.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Set them aside in a bowl of cold water to prevent browning.
Peel the onions and slice them into thin rings. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, about 20 minutes. Set aside.
In a small saucepan, warm the heavy cream, milk, and minced garlic over low heat. Stir in the thyme, salt, pepper, and nutmeg. Remove from heat once heated through.
Drain the potato slices and pat them dry. Layer one-third of the sliced potatoes in the bottom of the greased baking dish. Top with a layer of caramelized onions and 1/2 cup of shredded Gruyère cheese. Repeat the process two more times, finishing with a final layer of cheese on top.
Pour the warmed cream mixture evenly over the entire dish, ensuring the liquid seeps through all the layers.
If using breadcrumbs, sprinkle them evenly across the top for a crunchy finish.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 30 minutes, or until the gratin is bubbly and golden brown on top, and the potatoes are tender when pierced with a knife.
Let the gratin rest for 10 minutes before serving to allow the layers to set. Serve warm and enjoy!
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 28.5 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.7 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 427 mg | 33% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
