Onion Potato Gratin Recipe

Saute onions in the butter, on medium heat. until limp, but not brown. In a medium baking dish, alternate layers of potatoes, onions and cheese, making sure that the cheese is at the top and final layer. Add the milk, salt and pepper. Cover with chopped parsley and sprinkle with paprika.

A creamy cheesy au gratin potato dish with added spinach and caramelized onion goodness.

Potato and Onion Gratin

These Potatoes au Gratin with Brie and Caramelized Onions will go great on your table as a side dish at family gatherings, holiday events, or even as a main course paired with a nice salad. For this recipe I’m using Président® Brie , which can easily be found at your local Kroger store.

As I just mentioned, today we have Caramelized Onion and Bacon Potatoes Au Gratin. With this recipe, you’re going to get creamy, salty, cheesy, and sweet. It’s all of the above. Thinly sliced potatoes layered with a a garlic and herb infused cream, caramelized onions, bacon, and cheese!

Drain and return the potatoes to the hot pot. 3) Mash the potatoes with the cream and Parmesan and season with salt and pepper, to taste. 4) Preheat the oven grill. 5) Arrange the mashed potatoes in individual gratin dishes or 1 shallow casserole. Top the potatoes with the onions and Gruyere cheese.

Potato and Vidalia Onion Au Gratin. Slice red potatoes 1/8″ thick. I use a mandoline to ensure my slices are even. Set aside. Melt butter in a large skillet over medium heat. Add Vidalia onion slices and cook, stirring constantly, until softened, about 5 minutes.

So Gratin Dauphinoise are the French version of scalloped potatoes from the Dauphiné region in south-east France. In its true form, it is a side dish is made without cheese. The starch from the potatoes, along with the cream, gives the dish its cheesy taste and the roasted garlic and onions infuse their flavors into the potatoes while being baked.

Potato Gratin With Onions and Sage Recipe by Natalie Lobel

Bake the gratin until the potatoes are tender and most of the liquid has evaporated, 40-50 minutes. Remove the lid or foil, top the gratin with the grated cheese, and return the skillet to the oven.