Tested till perfect Potato Gratin with Caramelized Onions
Potato Gratin with Caramelized Onions
Photography by Matthew Kimura

Potato Gratin with Caramelized Onions

This is chef Taylor's rich, crusty and fancy scalloped potatoes. We've added two lighter versions: one with milk and another with a lighter béchamel sauce instead of the whipping cream.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2003

Recipe4 out of 5 based on 20 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 2 cup 2cupwhipping cream
  • 4 4slivered cloves garlic
  • 3 3peppercorns
  • 2 sprigs 2sprigsfresh thyme
  • 3/4 tsp 3/4tspsalt
  • 1 tbsp 1tbspvegetable oil
  • 1 1spanish onionspanish onions, finely sliced (or two small onions)
  • 3 large 3largeYukon Gold potatoYukon Gold potatoes, (about 2 lb/1 kg) peeled
  • 1/2 cup 1/2cupshredded Gruyère cheese
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Preparation

In saucepan, bring cream, garlic, peppercorns, thyme and salt to boil; reduce heat to low, cover and simmer for 15 minutes. Remove from heat; set aside.

Meanwhile, in skillet, heat oil over medium-low heat; cook onion, stirring often, until light brown, about 45 minutes. Slice potatoes as thinly as possible (using mandoline if available).

Layer one-quarter of the potatoes in greased 8-inch (2 L) square glass baking or casserole dish; top with one-third of the onion and one-quarter of the cheese. Repeat twice. Top with remaining potatoes. Strain cream mixture over potatoes, shaking casserole to distribute evenly; sprinkle with remaining cheese.

Bake in 300°F (150°C) oven until tender and knife inserted in bottom pierces potatoes easily, 1-1/2 hours to 2 hours. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Reheat in 375°F/190°C oven for 30 minutes.)

Additional information :

Tip:
For a lighter version, steep garlic, peppercorns, thyme and salt in 2 cups (500 mL) milk. Then make béchamel sauce: In saucepan, melt 1 tbsp (15 mL) butter over medium-low heat. Add 2 tbsp (25 mL) all-purpose flour; cook, stirring, for 1 minute. Whisk in strained milk mixture; simmer for 5 minutes. Pour over potatoes.

Nutritional Information Per serving: about

cal 332 pro 5g total fat 25g sat. fat 14g
carb 23g fibre 2g chol 84mg sodium 266mg

% RDI:

calcium 12 iron 4 vit A 22 vit C 15
folate 8
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