Caramelized Onion & Gruyère Potato Gratin
Layers of thinly sliced Yukon Gold potatoes are nestled with sweet caramelized onions and nutty Gruyère, bathed in melted butter and baked until golden and bubbling. The result is a crispy top with a creamy, tender interior that melts in your mouth.
Caramelized Onion & Gruyère Potato Gratin
shopping_basketIngredients
- 2 lbs (900 g) Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 2 cups (200 g) Gruyère cheese, shredded
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 4 tbsp (56 g) unsalted butter, plus more for greasing
- 2 tbsp olive oilMissing (Pantry Staple)
- 1 tsp saltMissing (Pantry Staple)
- 1/2 tsp black pepperMissing (Pantry Staple)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)Missing (Pantry Staple)
Nutrition Per Serving
Calories
380
Protein
14g
Fat
22g
Carbs
35g
restaurantInstructions
Caramelize the Onions
In a large skillet over medium heat, warm 2 tbsp olive oil and 1 tbsp butter. Add sliced onions and a pinch of salt; cook, stirring occasionally, for 20-25 minutes until deep golden brown and soft. Add minced garlic during the last 2 minutes, then remove from heat.
Prepare the Potato Layers
Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish. Arrange one-third of the potato slices in overlapping rows. Season lightly with salt, pepper, and a sprinkle of thyme. Spread half the caramelized onions and one-third of the Gruyère. Repeat with another layer of potatoes, remaining onions, and another third of cheese. Finish with the last layer of potatoes, remaining cheese, and dot with remaining 3 tbsp butter cut into small pieces.
Bake to Golden Perfection
Cover dish with foil and bake for 30 minutes. Remove foil and continue baking for 15-20 minutes until the top is deeply golden and cheese is bubbly. A knife inserted into the center should meet no resistance.
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