French Onion Potato Gratin
User Reviews
5.0
9 reviews
Excellent
French Onion Potato Gratin
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This gratin takes the best flavors of French onion soup–melty cheese and caramelized onions–and pairs them with potatoes, mushrooms, garlic, and thyme for one helluva great side dish that will have you licking the spoon--even when guests are looking. It's that good!
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Ingredients
- 3 tablespoons (1 1/2 oz) unsalted butter plus more for the dish
- 10 ounces white or brown mushrooms cleaned and cut into 1/8-inch (3 mm) slices
- 1 large (8 oz) onion peeled and sliced into thin half-moons
- Salt and freshly ground black pepper
- 2 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- Pinch grated nutmeg
- 1 1/2 pounds (about 4 large) Yukon gold potatoes
- 8 ounces grated Gruyère or Emmental cheese
- 1 1/2 cups heavy cream
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Instructions
- Position a rack in the middle of the oven and crank the heat to 375°F (190°C). Generously butter a 2-quart (1.9 L) casserole dish.
- In a large skillet over medium-high heat, melt the butter.
- Scoop in the mushroom and onion slices and stir to coat. Season with salt and pepper. Continue to cook, stirring occasionally, until the mushrooms and onions are softened and browned, 13 to 15 minutes.
- Toss in the garlic and thyme and cook until fragrant, 1 to 2 minutes. Stir in the nutmeg. Remove the skillet from the heat.
- Using a mandoline or sharp knife, carefully cut the potatoes into 1/8-inch (3 mm) thick slices.
- Line the bottom of the prepared casserole dish with a double layer of potato slices, overlapping slightly—kind of like playing cards. Sprinkle lightly with salt and pepper.
- Scoop about 1/3 of the mushroom-onion mixture into the dish and spread over the potatoes. It won’t cover it fully, but that’s okay.
- Sprinkle 1/3 of the cheese over the top.
- Repeat layering the potatoes, salt and pepper, mushroom-onion mixture, and cheese, two more times.
- Slowly pour the cream into a crevice along the side, being mindful not to wash away the cheese on top.
- Slide the casserole into the oven and bake until the potatoes are fork-tender and the top is golden brown, 50 to 60 minutes. If the top browns too quickly, cover it with foil halfway through baking.
- Remove the casserole from the oven and let sit for 20 minutes before serving.
Nutrition Information
Show Details
Serving
1serving
Calories
530kcal
(27%)
Carbohydrates
27g
(9%)
Protein
17g
(34%)
Fat
41g
(63%)
Saturated Fat
25g
(125%)
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
139mg
(46%)
Sodium
161mg
(7%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 530kcal | 27% |
| Carbohydrates | 27g | 9% |
| Protein | 17g | 34% |
| Fat | 41g | 63% |
| Saturated Fat | 25g | 125% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 161mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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