Potato and Onion Gratin
Layers of tender potatoes and sweet onions baked in a rich, creamy sauce with just enough cheese to make it irresistible. A timeless French comfort dish that feels right at home on any fall table.
Servings: 8 servings
Ingredients
- 2 russet baking potatoes, washed and peeled
- 1 medium onion
- 1 tsp salt and fresh cracked black pepper to taste
- 2 cups shredded sharp cheddar, divided
- 1 cup heavy cream, divided
- 3 Tbsp fresh marjoram, oregano, or thyme leaves, plus for for garnish
- 2 Tbsp butter, cut in pieces
Instructions
- Set oven to 350F
- Slice the peeled potatoes into 1/8 inch slices with a mandoline slicer.
- Slice the onions the same way. Cut the onion slices into quarters so there will be no long stringy pieces.
- In a very large bowl add the onions, potato slices, 3/4 cup of the cream, the fresh herbs, and 1 1/2 cups of the cheese ~ mix well with clean hands. Season with salt and cracked pepper. Separate the potato slices as best you can.
- Pile the mixture into an 11-12 inch gratin dish. Arrange the potatoes evenly. Dot with the butter.
- Blend the remaining cheese and cream together
- Dot the potatoes with the pieces of butter, and then top with the remaining cheese and cream.
- Cover loosely with foil and bake for about 90 minutes, or until browned and bubbling, and you can easily pierce the potatoes with the tip of a sharp knife. Remove the foil for the last 1/2 hour of baking.
- Run under the broiler at the end if you want more browning.
Nutrition
Calories: 289 kcal · Carbohydrates: 12 g · Protein: 9 g · Fat: 23 g · Saturated Fat: 14 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 0.1 g · Cholesterol: 69 mg · Sodium: 510 mg · Potassium: 297 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 872 IU · Vitamin C: 5 mg · Calcium: 232 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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