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Potato and Onion Gratin Recipe

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This recipe for Potato and Onion Gratin is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
2 large onions, thinly sliced
1/2 teaspoon sugar
1 teaspoon balsamic vinegar
salt and freshly ground pepper
4 medium garlic cloves, minced
3 tablespoons finely chopped parsley
2 cup grated Gruyere Cheese
4 lbs. russet potatoes, scrubbed and sliced into
1/4" rounds
2 cups chicken broth
2 tablespoons unsalted butter,cut into small pieces
Directions:
Directions:
1. In a large skillet heat the olive oil over medium heat. Add the onions and sugar and saute for about 15 to 30 minutes, or until the onions are browned and caramelized. Add the balsamic vinegar and cook for another 2 minutes, or until the vinegar is evaporated and the onions are very brown. Season with salt and pepper and set aside.

2. Preheat the oven to 375F. Grease a 9 x 13 inch baking dish. In a small bowl, combine the garlic, parsley, cheese and pepper to taste.

3. Layer half the potatoes in the bottom of the baking dish. Spread the onion mixture evenly over the potatoes. Season with salt & pepper. Sprinkle half of the cheese mixture evenly on top. Layer the remaining potatoes over the cheese and season with salt and pepper. Pour the chicken broth over the potatoes. Sprinkle the remaining cheese mixture evenly over the top and dot with the butter.

4. Cover the dish with buttered foil and bake for 30 minutes. Remove the foil and bake uncovered for 30 more minutes or until the top is brown and crusty and the potatoes are fork tender.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
A potato gratin is a traditional French side dish. This variation features sliced potatoes layered with onion marmalade and finished with a garlicky cheese topping.

 

 

 

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