Free Online Recipes

Sign Up login

Caramelized Onion & Potato Gratin Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Caramelized Onion & Potato Gratin

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8

2 tbsp unsalted butter
3 onions, chopped
2 tsp salt
1 tbsp brown sugar
1 cup low-sodium chicken broth
2/3 cup white wine
2/3 cup heavy cream
1 tsp balsamic vinegar
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.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Caramelized Onion & Potato Gratin recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.