Caramelized Onion and Gruyère Potato Gratin

• 4 cups thinly sliced potatoes (about 2 medium)
• 2 medium onions, thinly sliced
• 1 1/2 cups shredded Gruyère cheese
• 1 1/2 cups heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, melt butter over medium heat. Add onions and cook until caramelized, about 20 minutes.
3. 3 In a greased baking dish, layer a third of the potatoes, followed by a third of the caramelized onions and a third of the Gruyère cheese.
4. 4 Repeat layers twice more, ending with cheese.
5. 5 In a bowl, whisk together heavy cream, salt, pepper, garlic, and nutmeg. Pour over the layers.
6. 6 Cover with foil and bake for 45 minutes.
7. 7 Uncover, sprinkle Parmesan on top, and bake an additional 15 minutes until golden and bubbly.
8. 8 Let stand for 10 minutes before serving.

Equipment

• Baking dish
• Mandoline slicer (optional)
• Skillet

Variations

• Add cooked bacon or ham for a non-vegetarian version.
• Incorporate sautéed mushrooms for an earthy twist.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Substitute Gruyère with Emmental or another melting cheese.

Pairings

• Pairs beautifully with roasted chicken.
• Great alongside a spinach salad.

Nutrition

Tips

• For a smoother gratin, use a mandoline to slice potatoes and onions evenly.
• Feel free to use a mix of Gruyère and Swiss cheese for a different flavor profile.

Storage

Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and bake covered at 375°F for 45 minutes, then uncover and bake another 15 minutes.

Serving Suggestions

• Serve with a simple green salad.
• Pairs well with a crusty baguette.

FAQ