Potato Gratin with Caramelized Onions

By The Canadian Living Test Kitchen

180 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	332332 cal
pro	5 g5g pro
total fat	25 g25g total fat
sat. fat	14 g14g sat. fat
carb	23 g23g carb
fibre	2 g2g fibre
chol	84 mg84mg chol
sodium	266 mg266mg sodium
% RDI:	-
calcium	1212 calcium
iron	44 iron
vit A	2222 vit A
vit C	1515 vit C
folate	88 folate

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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.

Ingredients

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

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.

Source : Canadian Living Magazine: October 2003