Potato and Onion Gratin
User Reviews
3.5
Potato and Onion Gratin
Description
Potato and Onion Gratin begins by slicing Russet potatoes and onions into thin, uniform slices to ensure even cooking. The vegetables are mixed with cream, sharp cheddar cheese, and fresh herbs like marjoram to add aroma and flavor. Freshly cracked salt and pepper season the mixture thoroughly.
The gratin is assembled in layers in a baking dish, dotted with butter for richness and moisture. Additional cream and cheese blend is poured over before covering with foil and baking at 350°F for about 90 minutes. This slow baking softens the potatoes and melds the flavors.
The foil is removed halfway through the last 30 minutes to allow the top to brown and create a slightly crispy crust. The option to finish under a broiler enhances browning further. The result is a creamy, cheesy dish with tender potato slices and softened onions that meld together with fresh herb notes.
This gratin works well as a comforting side dish accompanying meats or as a main for a vegetable-forward meal.
Ingredients
- 2 baking potato washed and peeled, Russet variety
- 1 onion medium
- 1 tsp salt fresh cracked, to taste
- 1 tsp black pepper fresh cracked, to taste
- 2 cups cheddar cheese divided, sharp, shredded
- 1 cup heavy cream divided
- 3 Tbsp marjoram oregano, or thyme leaves, plus for for garnish, fresh
- 2 Tbsp butter cut in pieces
Instructions
- Set oven to 350F
- Slice the peeled potatoes into 1/8 inch slices with a mandoline slicer.
- Slice the onions the same way. Cut the onion slices into quarters so there will be no long stringy pieces.
- In a very large bowl add the onions, potato slices, 3/4 cup of the cream, the fresh herbs, and 1 1/2 cups of the cheese ~ mix well with clean hands. Season with salt and cracked pepper. Separate the potato slices as best you can.
- Pile the mixture into an 11-12 inch gratin dish. Arrange the potatoes evenly. Dot with the butter.
- Blend the remaining cheese and cream together
- Dot the potatoes with the pieces of butter, and then top with the remaining cheese and cream.
- Cover loosely with foil and bake for about 90 minutes, or until browned and bubbling, and you can easily pierce the potatoes with the tip of a sharp knife. Remove the foil for the last 1/2 hour of baking.
- Run under the broiler at the end if you want more browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 510mg | 21% |
| Potassium | 297mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 232mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
You'll Also Love
