Swedish Onions and Potatoes Au Gratin
Indulge in the ultimate comfort food with Swedish Onions and Potatoes Au Gratin, a creamy, golden-baked casserole that combines velvety layers of perfectly sliced russet potatoes, caramelized onions, and a luscious nutmeg-infused cream sauce. Topped with rich Gruyere cheese and a crispy breadcrumb crust, this hearty dish is flavored to perfection and baked until irresistibly bubbly. Ideal for holiday gatherings or as a satisfying side dish, this recipe brings Nordic-inspired elegance to your table. Prepare it ahead of time and savor every bite of this crowd-pleasing gratin.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 3 medium Yellow onions
- 3 tablespoons Unsalted butter
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons All-purpose flour
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Gruyere cheese, shredded
- 0.5 cups Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Olive oil
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick using a sharp knife or mandoline slicer.
Peel the onions and slice them into thin rings.
In a large skillet over medium heat, melt 2 tablespoons of butter, then add the sliced onions. Cook, stirring occasionally, for 10-12 minutes until the onions are soft and golden brown. Remove from heat and set aside.
In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually whisk in the heavy cream and milk, ensuring there are no lumps. Cook the mixture for 3-4 minutes until it begins to thicken.
Stir in the ground nutmeg, salt, and black pepper. Remove the saucepan from the heat.
Spread a layer of sliced potatoes evenly at the bottom of the prepared baking dish. Top with a thin layer of caramelized onions, then pour a small amount of the cream sauce over the layer.
Repeat layering the potatoes, onions, and cream sauce until all the ingredients are used, finishing with a layer of potatoes on top.
Sprinkle the shredded Gruyere cheese evenly over the final layer of potatoes.
In a small bowl, mix the breadcrumbs with olive oil and a pinch of salt. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Cover the baking dish tightly with aluminum foil and bake for 40 minutes in the preheated oven.
Remove the foil and bake uncovered for another 15-20 minutes until the top is golden brown and bubbling.
Let the gratin rest for 10 minutes before serving. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 25.5 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.8 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 361 mg | 28% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1073 mg | 23% | |
*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.
