French Onion Potato Gratin Recipe

Name: French Onion Potato Gratin
Prep time: 30 min
Cook time: 90 min
Total time: 135 min
Yield: 12
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 2 medium sweet onions, peeled and cut into thin wedges (4 cups); 3 cloves garlic, minced; 1 1/4 teaspoon salt, divided; 1/2 teaspoon ground black pepper, divided; 1 1/2 cups whipping cream; 1/2 cup milk; 1 tablespoon snipped fresh thyme; 3 pounds Yukon Gold potatoes, thinly sliced (about 8 cups); 10 ounces Gruyere cheese, shredded (2 1/2 cups), divided; 1 cup French fried onions; 2 cups garlic and herb croutons, coarsely crushed

Cook Time: 90 minutes

This delicious gratin is a perfect comfort food dish, featuring layers of tender potatoes, creamy sauce, and melted cheese. Follow the steps to create this indulgent and flavorful side dish.

Ingredients

1 tablespoon butter, plus more for greasing
1 tablespoon olive oil
2 sweet onions, peeled and cut into thin wedges
3 cloves garlic, minced
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups whipping cream
1/2 cup milk
1 tablespoon snipped fresh thyme
3 pounds Yukon Gold potatoes, thinly sliced
2 1/2 cups shredded Gruyre cheese, divided
1 cup French fried onions
2 cups garlic and herb croutons, coarsely crushed

Directions

Step 1: Preheat your oven to 350F (180C). Lightly grease a 3-quart rectangular or oval baking dish.

Step 2: Heat butter and olive oil in a large skillet over medium heat. Add the onion wedges and cook, covered, stirring occasionally, until the onions are tender, about 20 minutes. If necessary, reduce the heat to medium-low to avoid overbrowning before the onions are tender.

Step 3: Once the onions are tender, increase the heat to medium-high and cook, uncovered, stirring frequently, until the onions are golden, about 5 more minutes. Add minced garlic and cook for an additional 30 seconds. Remove from heat and season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Set aside.

Step 4: In a separate bowl, combine the whipping cream, milk, thyme, remaining 1 teaspoon of salt, and 1/4 teaspoon of pepper. Stir well and set aside.

Step 5: Arrange half of the sliced potatoes in the prepared baking dish, slightly overlapping them as necessary. Sprinkle the caramelized onions evenly over the potatoes. Then, sprinkle 1 cup of Gruyre cheese on top of the onions.

Step 6: Add the remaining potatoes over the cheese and onions, then pour the cream mixture evenly over the potatoes. Top with the remaining 1 cup of Gruyre cheese.

Step 7: Place the dish in the preheated oven and bake for 50 minutes. The potatoes should be partially tender by this point.

Step 8: Remove the dish from the oven and top with French fried onions, crushed croutons, and the remaining 1/2 cup of Gruyre cheese. Return to the oven and bake for an additional 10 to 15 minutes, or until the potatoes are fully tender and the cheese is melted and golden.

Step 9: Once done, remove the gratin from the oven and let it stand for 15 minutes before serving. This allows the flavors to settle and the dish to firm up slightly.

Nutrition Facts (per serving)

Calories: 404
Total Fat: 24g (30% Daily Value)
Saturated Fat: 13g (64% Daily Value)
Cholesterol: 63mg (21% Daily Value)
Sodium: 555mg (24% Daily Value)
Total Carbohydrate: 37g (13% Daily Value)
Dietary Fiber: 4g (13% Daily Value)
Total Sugars: 6g
Protein: 13g (25% Daily Value)
Vitamin C: 14mg (15% Daily Value)
Calcium: 309mg (24% Daily Value)
Iron: 2mg (10% Daily Value)
Potassium: 748mg (16% Daily Value)

French Onion Potato Gratin Recipe

This delicious French Onion Potato Gratin blends creamy potatoes with savory caramelized onions and a golden cheese topping, making it a perfect comfort food. Let's take a deeper look into the origins and nuances of this dish.

History and Origin

The French Onion Potato Gratin is a modern twist on the traditional French gratin dishes. The gratin as a cooking methodwhere food is baked with a golden, crusty tophas its roots in France, especially in regions like Savoy and Normandy. This method was often used for potatoes, which were a staple crop in France. The addition of caramelized onions into the gratin elevates the flavor, creating a rich, comforting dish. While the exact origins of this specific variation are unclear, it likely emerged in American kitchens, inspired by French culinary traditions.

Regional Variations

Gratin dishes are beloved across various regions of France, and each region has its unique approach. In the northern regions, like Normandy, a traditional "gratin dauphinois" is often made with a rich, creamy sauce and thinly sliced potatoes. On the other hand, adding onions to the gratin is a regional flair commonly seen in more rustic, home-cooked French meals. In this dish, the sweet onions provide a contrast to the richness of the potatoes and cheese, creating a balanced flavor profile.

Differences from Similar Dishes

French Onion Potato Gratin differs from other gratin-style potato dishes, such as the classic "Pommes Dauphinoise," primarily through its use of onions. While both dishes feature a creamy, cheesy base with thinly sliced potatoes, the addition of caramelized onions in this recipe imparts a sweetness and depth of flavor that is not found in traditional variations. Another key difference is the topping, which includes French fried onions and croutons, adding a crispy texture that contrasts with the creamy layers beneath.

Where It's Typically Served

This dish is commonly served as a side dish, particularly in casual or festive meals. It pairs wonderfully with roasted meats, especially beef, lamb, or pork. It is also a popular choice for holiday gatherings, family dinners, and potlucks. Due to its comforting and rich nature, its often considered a hearty addition to any meal, perfect for colder months.

Fun Facts

The name "gratin" comes from the French word "gratter," meaning "to scrape," referring to the crispy, golden crust that forms on the top of the dish as it bakes.
Gruyere cheese, commonly used in this recipe, is a Swiss cheese that has become a favorite for gratins due to its melting qualities and nutty flavor.
The use of caramelized onions in this gratin not only enhances the flavor but also adds a natural sweetness, making it a more refined take on traditional potato dishes.
In some variations of this recipe, other ingredients like bacon or herbs are added to provide additional flavor and texture.

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FAQ about French Onion Potato Gratin Recipe

Yes, you can assemble the gratin a day ahead, cover it tightly with foil or plastic wrap, and refrigerate it. Bake it the next day, adding about 10–15 minutes to the cooking time since it will be starting cold.

Leftovers should be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 4 days.

Yes, this dish can be frozen after baking. Let it cool completely, then wrap tightly in foil or transfer to a freezer-safe container. Freeze for up to 2 months. Reheat in the oven at 350°F (180°C) until heated through.

Reheat covered with foil at 350°F (180°C) for 20–25 minutes, then uncover for the last 5–10 minutes to crisp the topping again.

Yes, Gruyere is traditional for its nutty flavor, but you can substitute with Swiss, Emmental, or even sharp white cheddar for a slightly different taste.

Yukon Gold potatoes are recommended for their creamy texture, but russet potatoes can also be used if you prefer a softer, starchier consistency.

To make a lighter version, you can use half-and-half instead of heavy cream, reduce the cheese slightly, and use baked breadcrumbs instead of fried onions or croutons on top.

Yes, letting the gratin rest for at least 15 minutes after baking allows the sauce to thicken and the layers to set, making it easier to serve.