Potato Gratin with Caramelized Onions
- Portion size: 8
This recipe makes 8 servings
|Per serving: about||-|
|total fat||25 g|
|sat. fat||14 g|
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.
- 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
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 :
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.
Source : Canadian Living Magazine: October 2003