3 lbs russet potatoes, peeled and sliced 1/8 inch thick
2 tsp minced fresh thyme
1 tsp pepper
1 1/2 cups shredded Gruyere cheese
Adjust oven rack to middle position and heat oven to 350 degrees. Melt butter in large nonstick skillet over medium-high heat. Add onions and 1 tsp salt and cook until just beginning to brown, about 5 mins. Stir in brown sugar and cook, stirring frequently, until onions are golden brown, about 5 mins. Add 1/3 cup broth and cook until softened and deep golden brown and sticky, about 5 mins. Transfer caramelized onions to medium bowl.
Bring remaining broth, wine, cream and remaining salt to boil in now empty skillet, scraping up any browned bits. Off heat, stir in vinegar; cover and keep warm.
Shingle half of potatoes in 3 quart baking dish; sprinkle wiht 1 tsp thyme and 1/2 tsp pepper. Spread caramelized onions over potatoes and top with remaining potatoes, remaining thyme, and remaining pepper. Pour broth mixture over potatoes.
Bake until bubbling around eges, about 30 mins. Top with Gruyere and bake until gratin is golden brown and fork inserted into center meets little resistance, 30-40 mins. Let cool 15 mins. Serve.
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