Potato-Onion Gratin
I think you need to make this Potato-Onion gratin for dinner ASAP!
It’s special enough to earn its place at your holiday table but easy enough to make for just say, a regular old Wednesday night.
Which in my mind pretty much = perfection!!
Just look at that golden, crispy top layer! To die for!
As are the other, deeper down, more tender, onion-coated potato layers. So much texture and flavor to love!
It’s all about the layering. Thinly sliced potatoes that you can totally manage by hand (no mandoline needed) get layered amongst a generous amount of sweet sautéed onions—so much potato and onion goodness!!!
Every bite is crispy and tender and savory and sweet and supremely satisfying all at the same time!
And I don’t really know what it is, but potato and onion casserole dishes like this bring out the best…or maybe the worst in people. There’s so much love for it that you’ll find ‘em fighting fork to fork for the last bite!
Potato-Onion Gratin
Makes 6 servings
Prep Time: 25 minutes; Bake Time: About 1 hour
Ingredients
For the Onions
2 tablespoons olive oil
2 large yellow onions, sliced thinly
4 garlic cloves, chopped finely
Kosher salt and black pepper
Handful fresh parsley, minced
For the Potato Gratin
Olive oil
2 pounds Yukon Gold potatoes, peeled and sliced into ⅛ inch rounds
Kosher salt and black pepper
1 ¼ cups sodium free chicken broth
The Recipe
1. For the Onions: Heat the oil in a large skillet over medium-high heat. Add the onions and garlic and a pinch or two of salt and pepper and stir. Sauté until the onions are golden but not browned, about 8-9 minutes. Add in the parsley and cook for another minute or two, stirring often. Remove from the heat and set aside.
2. While the onions are cooking, preheat the oven to 425ºF and brush a 8x8 inch glass baking dish with a little olive oil. Place about ⅓ of the sliced potatoes on the bottom of the dish, spreading them out into an even layer as much as possible and sprinkle with a little salt and pepper. Top with half of the cooked onion mixture. Then layer another third of the potatoes over that, sprinkle with a bit more salt and pepper and the rest of the onions. Top with the remaining potatoes, spreading them out again. Pour the broth over it all and then drizzle 1 ½ tablespoons of the olive oil across the top.
3. Cover the dish tightly with foil and bake for 30 minutes. Then, uncover the dish and let bake for another 25-30 minutes, until the potatoes are tender and top is golden brown. Let sit for 5-10 minutes and serve.
4. You can definitely make this early in the day and reheat in a low oven and while I haven’t doubled this, I know it would work well—just double ingredients and cook in a larger pan, I’m thinking lasagne -sized so that you get a lot of crunchy surface area top, rather than a deeper pan.
Enjoy!
Note: Recipe adapted from a 2007 issue of Bon Appétit Magazine. I tinkered with proportions and ingredients.
