Thursday, March 31, 2016

caramelized onion & potato gratin

 
I can't believe Easter has already come and gone.  The long weekend flew by and now we're in the last days of spring break. Landon told me last night he's not quite ready to go back to school on Monday.  He's spent most of the week being a dare devil on his big wheel and the new bike mamaw got him for Easter. 
 
I had a lot of things I wanted to make over the weekend, but time just got away from me. After finally trying (and having success!!!) with macarons, plus making a few other dishes for Sunday, this delicious gratin had to wait until Monday. We had it for dinner with leftover ham, and oh my goodness, was it worth the wait!! Crispy and crunchy on top; rich, creamy and cheesy in the middle.  Make this today!
 
Caramelized Onion & Potato Gratin
Serves 6-8
9 yukon gold potatoes, sliced thinly on a mandolin

2 yellow onions, sliced
2 shallots, sliced
1 cup gruyere cheese, grated
1 cup heavy cream
1/2 tsp cayenne pepper
1/4 tsp freshly grated nutmeg
7 or so sprigs of fresh thyme
butter for baking dish
olive oil for sauteeing
sea salt & freshly ground pepper

Butter the baking dish and set aside. Sauté the onions and shallots together in a good glug of olive oil over medium-high heat, stirring occasionally, until translucent and aromatic (5-7 minutes). Remove from heat and add cream, stir to combine. Preheat oven to 350 degrees (F). Layer the potatoes like shingles as you go, topping with the onion-cream mixture and then a scatter of grated cheese to cover. Season each layer with salt and pepper. Repeat fanning the potato slices for each layer, choosing a pattern which pleases you. Add the sprinkling of cayenne and nutmeg to a layer - I chose the middle of the three - and finish with the shingled potatoes on top. Press down to compact the layers and add the thyme sprigs and a final dash of s & p. Place on a baking sheet and roast for 40 minutes. Check to see that it evenly browns and turn if necessary, baking for an additional 15 minutes, or until cooked through and golden on top.
 
Note: I don't have a mandolin, but I was able to get super thin slices using my Wusthof tomato knife. 
 
Have a great day!
Teal Signature photo Toniasig.png 

0 comments :

Post a Comment