Potato and Onion Gratin
Potato and Onion Gratin is rated
out of
5 by
4.
Prep Time:
15 minutes
Cook Time:
75 minutes
Servings:
4
Serves 4.
The potatoes, onions and garlic in this crusty gratin require a good deal of baking time for absolute tenderness. Make sure the baking dish you choose is large enough for the top of the potatoes to be well below the rim; otherwise, the milk and cream may bubble over.
The potatoes should be sliced to a uniform thickness so they cook evenly. A mandoline is a good tool for slicing the potatoes. Any leftovers can be reheated in a 300°F oven for 8 to 10 minutes.
The potatoes should be sliced to a uniform thickness so they cook evenly. A mandoline is a good tool for slicing the potatoes. Any leftovers can be reheated in a 300°F oven for 8 to 10 minutes.
Ingredients:
- 2 tsp. minced garlic
- 2 lb. baking potatoes, peeled and thinly cut crosswise into slices of uniform thickness
- Salt and freshly ground pepper, to taste
- Freshly grated nutmeg, to taste
- 1 white sweet onion, peeled, halved lengthwise and each half thinly sliced lengthwise
- 1 cup milk
- 1 cup heavy cream
Directions:
Preheat an oven to 375°F. Butter a 1 1/2 to 2-quart rectangular or oval baking dish.
Sprinkle the garlic over the bottom of the prepared dish. Layer half of the potato slices, in overlapping rows, over the garlic. Season lightly with salt, pepper and nutmeg. Spread the onion slices evenly over the potatoes, then layer the remaining potato slices over the top, arranging them attractively. Carefully pour the milk over the potatoes, moistening all of the potato slices as you do. Then pour 1/2 cup of the cream over the potato slices, being careful to moisten all of the slices. Season with salt, pepper and nutmeg.
Bake until the potatoes are very tender when pierced with the tip of a knife, golden brown on top, and have absorbed most of the milk and cream, 1 to 1 1/2 hours. During the first 40 minutes of baking, baste the potatoes every 10 minutes by tipping the dish a little and scooping up the liquid with a large spoon. Be sure to baste all of the potato slices so that an even golden coating forms. During the last 20 to 40 minutes of baking, baste the potatoes every 10 minutes with the remaining 1/2 cup cream, again being sure to coat all of the slices. You may not need all of the cream.
Remove from the oven and serve directly from the dish.
Sprinkle the garlic over the bottom of the prepared dish. Layer half of the potato slices, in overlapping rows, over the garlic. Season lightly with salt, pepper and nutmeg. Spread the onion slices evenly over the potatoes, then layer the remaining potato slices over the top, arranging them attractively. Carefully pour the milk over the potatoes, moistening all of the potato slices as you do. Then pour 1/2 cup of the cream over the potato slices, being careful to moisten all of the slices. Season with salt, pepper and nutmeg.
Bake until the potatoes are very tender when pierced with the tip of a knife, golden brown on top, and have absorbed most of the milk and cream, 1 to 1 1/2 hours. During the first 40 minutes of baking, baste the potatoes every 10 minutes by tipping the dish a little and scooping up the liquid with a large spoon. Be sure to baste all of the potato slices so that an even golden coating forms. During the last 20 to 40 minutes of baking, baste the potatoes every 10 minutes with the remaining 1/2 cup cream, again being sure to coat all of the slices. You may not need all of the cream.
Remove from the oven and serve directly from the dish.
Serves 4.
Adapted from
Chuck Williams Collection,
Simple French Cooking,
by Chuck Williams
(Time-Life Books, 1996).
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$99.95
Rated 5 out of
5
by
kekrjk from
My go to potato side dish
I love this dish and so does everyone else who tries it. I’ve added more garlic and nutmeg over the years but that’s it.
Date published: 2022-12-24
Rated 4 out of
5
by
Kntter from
Super Rich and Tasty!
Made this at the last moment to serve wi th grilled rib veal chops. Using a mandolin is a plus as it took no time to slice the potatoes. I used the convection option to bake and sprinkled a small amount of grated Parmesan cheese about 5 min before taking out of oven. Let set for about 10 min before serving. Garnished with chopped chives. Delish!
Date published: 2015-07-21
Rated 5 out of
5
by
DebKelly from
Delicious!
I have made this many times and it is always a hit. A great side dish as is ,and easily turned into a main course with the addition of layering in chopped ham. My entire family loves it! Making it tomorrow with the leftover Easter Ham.
Date published: 2013-04-02
Rated 4 out of
5
by
luvs2bake from
Delicious, easy
We will definitely make this again, although I apparently didn't go crazy enough on the seasonings. I felt it needed a bit more flavor. I would also prefer the onions layered more throughout rather than the way the recipe has it. I will change that next time. Even without the changes, the recipe is a keeper. Recommend.
Date published: 2012-03-18