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Onion Potato Gratin

Onion Potato Gratin

Method

1 Preheat oven to 400°F.

2 Boil the potatoes: Boil the potatoes for 4 minutes in salted water (1 tablespoon of salt for 2 quarts of water). Drain and set aside.

3 Sauté the onions, sprinkle with salt and herbs: Heat the butter over medium-high heat in a large sauté pan and cook the onions, stirring occasionally, until they are softened, about 5 minutes.

Sprinkle them with salt and the Herbes de Provence. Turn off the heat and set aside.

4 Layer potatoes, cheeses, onions, nutmeg in baking dish, pour over with half and half: Spread half of the sliced potatoes over the bottom of an 11x7-inch baking dish (Pyrex works well). Sprinkle well with salt and white pepper.

Sprinkle with about a third of the Gruyere and Parmesan cheeses. Top with the onions, the nutmeg and another 1/3 of the cheeses.

Layer the remaining sliced potatoes on top of the cheeses.

Pour the half and half over everything. Sprinkle again with salt and pepper.

Sprinkle the remaining one-third of the cheeses over everything. (At this point you can make a day ahead, just cover and refrigerate until time to cook.)

5 Bake: Bake uncovered in 400°F oven until cream thickens and everything is nicely browned, about 25-30 minutes.

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  • 2 tablespoons finely chopped fresh parsley leaves
  • 1/2 cup fine bread crumbs
  • 1 medium clove minced garlic (about 1 teaspoon)
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds small new potatoes
  • 1 1/2 pounds pearl onions
  • 1/2 pound bacon, cut into 1/2-inch lardons
  • 2 tablespoons heavy cream
  • 6 ounces grated Comté or gruyere cheese

Adjust an oven rack to center position and preheat oven to 400°F. Whisk together 1 tablespoon parsley, bread crumbs, and garlic in a medium bowl. Season to taste with salt and pepper and set aside.

Place potatoes in a medium saucepan and cover with cold water. Add 2 tablespoons salt and bring to a simmer over medium-high heat. Cook until potatoes are tender, about 10 minutes. Drain and set aside.

Meanwhile, peel onions by cutting off tops and bottoms, scoring a light X on one cut side, and plunging in boiling water for 1 minute. Rinse under cool running water. Peels should come off easily by hand or with the help of a paring knife. Set aside.

Place bacon in a large skillet and cover with 1/4-inch of water. Bring to a simmer over high heat. Cook, shaking pan occasionally, until water has evaporated and bacon begins to crisp. Continue cooking, stirring frequently, until bacon is browned and crisp all over, about 8 minutes total. Add potatoes, onions, heavy cream, and remaining tablespoon parsley and toss to combine. Season to taste with salt and pepper.

Transfer mixture to a rectangular casserole dish. Cover with cheese and transfer to oven. Bake until cheese is melted, about 10 minutes. Remove from oven, sprinkle bread crumb mixture evenly over top and return to oven. Bake until browned and bubbly, about 15 minutes longer. Allow to cool slightly, and serve.


Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Heat 1 Tbs. of the butter and the olive oil in a 10-inch skillet over medium heat. Add the onions and cook without stirring until beginning to brown, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Reduce the heat to low and continue to cook, stirring and scraping the bottom of the pan frequently with a wooden spoon and spreading the onions evenly over the bottom of the skillet, until golden brown, 30 to 40 minutes. Add 1 Tbs. water at a time if the onions begin to stick to the skillet. Set aside to cool.
  • Peel the potatoes. Using a mandoline or sharp knife, slice the potatoes into thin rounds (about 1/16 inch thick). Spread about one-third of the potatoes in the bottom of a 3-quart baking dish. Sprinkle with salt, pepper, and half of the thyme. Scatter half of the caramelized onions evenly over the potatoes, and top with one-third of the cheese. Make a second layer with half of the remaining potatoes. Sprinkle with salt and pepper, and top with the remaining thyme and onions. Top with one-third of the cheese. Top with a third and final layer of potatoes.
  • In a 2-quart saucepan, bring the milk to a simmer. Stir in the nutmeg, and then pour the hot milk evenly over the potatoes. Top with the remaining cheese. Cut the remaining 1 Tbs. butter into small pieces and scatter on top.
  • Bake until the potatoes are tender when pierced with a paring knife and the top is golden brown, 1 hour to 1-1/4 hours. Cover loosely with foil if the top begins to darken too quickly. Let the gratin cool for 10 to 15 minutes before serving.

Make Ahead Tips

You can make this up to one day in advance. Once cool, cover and refrigerate. Let come to room temperature for about an hour before reheating in a 350°F oven, covered loosely with foil until warmed through, about 20 minutes.


Apple, Potato, and Onion Gratin

Preheat oven to 400°F. Butter 13x9x2-inch glass or ceramic baking dish. Melt 6 tablespoons butter in large nonstick skillet over medium heat. Add onions, thyme, and 2 teaspoons salt sauté until onions are translucent, about 10 minutes. Increase heat to medium-high sauté until onions are tender and begin to color, about 8 minutes longer. Remove from heat. Add remaining 6 tablespoons butter, 2/3 cup water, wine, and sugar to skillet stir and swirl skillet to combine. Bring to boil. Cool onion mixture to lukewarm.

Step 2

Combine potatoes, apples, remaining 2 teaspoons salt, and onion mixture in large bowl toss gently to blend. Transfer to prepared baking dish, spreading evenly. Cover dish with parchment paper, then cover with foil, shiny side down. Bake gratin until potatoes are tender, about 55 minutes. Uncover and bake until top browns and juices bubble thickly, about 20 minutes longer. DO AHEAD Can be made 6 hours ahead. Let stand uncovered at room temperature. Rewarm, loosely covered with foil, in 300°F oven for 20 minutes. Let gratin stand 15 minutes before serving.


Potato Gratin

  • Potatoes, thinly sliced
  • Salt and Pepper
  • Flour
  • Cheese
  • Butter
  • 1/2 Onion, thinly sliced
  • Heavy Cream
  • Milk

1. Preheat the oven to 400 degrees. Grease your favorite casserole dish with butter.

2. Slice the potatoes and onion thinly.

3. Spread a layer in the bottom of the pan, and sprinkle it with flour.

4. Season with salt and pepper, dot with little bits of butter and sprinkle with a thin layer of cheese.

5. Repeat Potatoes, then flour, salt, pepper, butter, cheese, and herbs, if you’re using them. 6. Keep going until you’re almost to the top. End with a potato layer. Then add just cheese and butter to the last layer. Between the second and third layers, I added the onion. I floured and salt and peppered, but no cheese this time. Oh, I added butter, though!

6. Add about a half cup of cream to the potatoes, then add whole milk (I used fat-free because that’s what we always have.) until it comes about 2/3 to 3/4 up the inside of the pan – just so you can see it around the edges of the potatoes, but not so high it covers the top layer.

7. Cover with foil and bake on the top rack (on another baking sheet, to catch any drips) for about 30 minutes.

8. Remove foil, and bake another 30 minutes or so, until the cheese is browned and bubbling.

Important: The gratin is sometimes a little loose at this point. Let it sit a good 10 to 15 minutes before serving the potatoes are great at continuing to soak up the liquid.


While the onions were sautéing, I made the cheese sauce. I started by melting some butter in a saucepan over medium heat. Once the butter was melted, I whisked in flour, and let it cook for about a minute. Then, I added the milk, salt, and pepper, and continued to whisk until the sauce had thickened. Finally, I added the shredded cheese, and whisked the sauce until the cheese had melted and the sauce was smooth.


French Onion Idaho® Potato Gratin

Ingredients:

  • ⅓ cup Country Crock® Original Spread
  • 5 cups thinly sliced onion
  • 1 tablespoon minced garlic
  • 2 tablespoons finely chopped, fresh thyme
  • 2 cups beef, chicken or vegetable broth (see note)
  • ½ cup dry white wine
  • 1 tablespoon potato starch
  • 1 teaspoon sea salt
  • a few turns freshly ground black pepper
  • 2 ½ pounds Idaho® Russet potatoes
  • ¾ cup grated Swiss cheese
  • ½ cup breadcrumbs (see notes)

Directions:

  1. Preheat the oven to 375 degrees F and adjust a rack to the center.
  2. Add the Country Crock® to a large sauté pan and place it over medium heat. Add the onions and garlic and stirring periodically, cook until they&rsquore soft and becoming golden, about 15 minutes.
  3. Mix in the thyme and cook for another minute.
  4. Add 2 tablespoons of the broth to a small bowl. Whisk in the potato starch until it&rsquos smooth. Add this mixture, the remaining broth, and the wine to the pan with the onions and bring to a boil. Immediately reduce the heat to low and simmer for 8 to 10 minutes, until it&rsquos thickened a bit. Stir in the salt and pepper, and pour this into a large mixing bowl. Set aside.
  5. Peel the potatoes and then slice them, horizontally, as thinly as possible. (The easiest way to do this is with a mandolin or slicer attachment on a food processor.) Separating the slices with your hands, add them to the onion mixture. Use a large spoon or your hands to be sure the slices are all well coated, and then add half of it to an approximately 9 x 13 x 3-inch baking dish. Sprinkle evenly with half of the cheese and then pour the rest of the potatoes on top.
  6. Sprinkle the breadcrumbs evenly on the surface, followed by the remaining half of the cheese and place in the preheated 375 degree F oven. Bake until the potatoes are tender and the top is golden brown, 45 minutes to 1 hour.

Notes:

Beef broth will be very hearty and is a great choice when served with meat. Chicken broth is ideal if you&rsquore serving this chicken or turkey, and the vegetable broth is also delicious and turns this into a vegetarian dish.


Recipe Summary

  • 1 ¼ cups soft, fresh breadcrumbs
  • ¼ cup chopped fresh parsley
  • 3 tablespoons grated Parmesan cheese
  • 2 teaspoons lemon zest
  • 3 tablespoons butter
  • 2 large sweet onions, halved and thinly sliced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 3 ½ cups milk
  • 1 ¾ teaspoons salt
  • 1 ½ teaspoons dried Italian seasoning
  • ⅛ teaspoon ground red pepper
  • 1 (8-oz.) package shredded Italian six-cheese blend
  • 3 pounds baking potatoes, peeled and thinly sliced

Preheat oven to 375°. Combine first 4 ingredients in a small bowl.

Melt butter in a Dutch oven over medium-high heat add onion, and cook, stirring often, 15 minutes or until onions are caramel colored add garlic, and cook 1 minute.

Stir in flour, and cook, stirring constantly, 1 minute. Gradually whisk in milk and next 3 ingredients. Cook, whisking often, 8 to 9 minutes or until mixture thickens. Remove from heat whisk in cheese until melted and smooth.

Layer half of potatoes in a lightly greased 13- x 9-inch baking dish pour 2 cups sauce over potatoes in dish. Repeat layers once.

Bake, uncovered, at 375° for 1 hour and 10 minutes or until golden brown and potatoes are fork tender, topping with breadcrumb mixture during last 15 minutes of baking. Remove from oven, and let stand 10 minutes.

Lightened Potato-Caramelized Onion Gratin: Substitute 1% low-fat milk for whole milk, decrease butter to 1 1/2 Tbsp., and increase flour to 1/4 cup. Proceed with recipe as directed.


INSTRUCTIONS

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  • 1/4 Cup olive oil
  • 4 Cups thinly sliced onion
  • 4 thyme sprigs
  • 2 Tablespoons chopped sage
  • salt and pepper
  • 6 Cups potato, sliced into disks
  • 1/2 Cup flour
  • 2 Tablespoons chopped parsley
  • 1/2 Cup grated Fontina cheese
  • 1/2 Cup heated milk
  • 1 Cup fresh bread crumbs

Butter a casserole dish or cast iron pan.

Heat half the oil in a skillet over medium heat.

Add the onion, thyme, sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes.

Season with half a teaspoon of salt and pepper to taste.

Spread in the gratin dish.

Return the skillet to medium heat, and add the remaining oil.

Toss the potatoes in the flour, letting the excess fall away.

Add it to the pan and cook until it begins to brown in places on both sides, about 7 minutes.

Add the parsley, season with salt and plenty of pepper, cook for 1 minute more.

Layer the potatoes over the onions, cover with the cheese, then add the milk.

Cover and bake for 25 minutes, then uncover, add the bread crumbs, and bake until the top is browned and the liquid absorbed, around 25 minutes.


Cheesy Onion and Potato Gratin

Wanna know the real secret to a successful, happy marriage? Plenty of melted cheese and crisp crusts. Communication and mutual understanding come in a distant second and third.

My wife is the kind of woman who likes to gift a doting husband with really pretty ceramic casserole dishes. Serendipitously, I'm the kind of kind who likes being gifted with these dishes. Even luckier still, it is almost sheer coincidence that I enjoy cooking in these dishes and that she enjoys eating what is cooked in them.

As such, I'm constantly trying to figure out new delicious things to cook in them. Here's a recent favorite: tiny new potatoes and pearl onions baked together with crisp bacon lardons, melted Comté cheese, and a crisp, garlicky bread crumb crust on top. The tender potatoes pop in your mouth in flavorful bursts, while the onions become sweet and tender. The whole thing is vaguely reminiscent of a traditional raclette, but with a crisp crust and cleaner presentation to bump things up a bit.

Start by cooking the potatoes. Tiny new potatoes are my favorite because they can be baked with their skins intact, softening up until they pop almost like little balloons (or giant beads of caviar), though chunks of larger potatoes will also work. Start the potatoes in cold salted water for the most even cooking.

I tried par-cooking pearl onions to various degrees and found that the dish worked best when the onions were almost raw going into the dish. Just a moment in boiling water to loosen the skins and begin the cooking process is enough.

If you trim off the top and bottom of the onions and score a very faint X into one of the cut sides, the skins should be really easy to peel off after blanching and cooling.

Next element: the bacon. I use slab bacon cut into thick lardons so that you get a nice contrast between crisp crust and juicy, meaty center when you bite into one. To cook them, the best way is to place them in a saucepan and cover them with a little water before heating. That way, the water gets the rendering process going a bit and softens up the pork.

Eventually, the water evaporates, leaving you with a slick of rendered bacon fat to cook your lardons in.

Crisp and golden brown is what we're after.

Everything gets tossed together with just a drop of cream to bind the drippings into a sauce, along with some chopped parsley to freshen things up.

I told you my casserole dishes are pretty, didn't I?

I pile all the onions and potatoes into the dish, then top it off with a good amount of grated Comté cheese. Gruyère or any aged Swiss alpen-style cheese will work here. You want something with a nice nutty flavor and good melting characteristics.

It gets a brief par-bake in the oven. Why? To help some of the fat in the cheese and cream separate out. It looks greasy and, frankly, a little gross coming out of the oven after its first trip, but that fat all serves a purpose: to coat the seasoned bread crumbs you're going to add.

Once the bread crumbs soak up some of that fat, they brown and crisp in the oven, producing a nice crunchy crust that's a great contrast to the gooiness underneath.

What's that dear? You don't eat bacon? Ah well, I suppose I'll have to finish this one all by myself then.