Potato Gratin with Caramelized Onions Potato Gratin with Caramelized Onions

Potato Gratin with Caramelized Onions 150 Image by: Potato Gratin with Caramelized Onions 150 Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2003



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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 266 mg
  • Protein 5 g
  • Calories 332.0
  • Total fat 25 g
  • Cholesterol 84 mg
  • Saturated fat 14 g
  • Total carbohydrate 23 g


  • Iron 4.0
  • Folate 8.0
  • Calcium 12.0
  • Vitamin A 22.0
  • Vitamin C 15.0
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Potato Gratin with Caramelized Onions