It’s one of those dishes that pleases just about everybody, Tricia . I tripled this recipe (except the onions) and made twelve servings. So, slipping some vegetables into a gratin dish, cooking them in the oven so the top gets browned and crisp (gratinéed), yields a gratin. 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. Added a bit of garlic powder in the layers along with the thyme. rewarm, loosely covered with foil, in 300 degree oven for 20 minutes.) Top with the onions, the nutmeg and another 1/3 of the cheeses. Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. I make something similar but I layer the potatoes with the other ingredients, and I like your method better, it seems a lot quicker! Separate the potato slices as best you can. To get you fired up about good food! transfer to prepared baking dish, spreading evenly. Thank you! Run under the broiler at the end if you want more browning. Bake for 45 to 50 minutes or until potatoes are tender; remove foil. Transfer potato mixture to prepared pie plate; wrap tightly with foil. Remove the foil for the last 1/2 hour of baking. Top with remaining 1/2 cup of shredded Swiss cheese; bake, uncovered, for an additional 5 to 10 minutes or until cheese is melted and lightly browned. But I suppose that French cheese may be hard to find in the States. Thanks, can’t wait to try this. This is a very lovely version that is a kind of cross-over between the onion-less Pommes Gratin Dauphinois and the onion-scented (but no dairy products) Pommes Boulangere, often served with a lamb roast. Even in dried form it was amazing. Butter a 9-by-13-inch baking dish. (Using for a Thanksgiving side dish.) Turn off the heat and set aside. But our own version is yet another compromise. All other things being equal parboiling could be a great time saver. Then add just cheese and butter to the last layer. Whichever method I tried, it never turned out quite right, overdone, underdone, too dry, too wet, never exactly what I wanted. Potatoes desperately need salt, so if at any time you think a potato dish is lacking in flavor, just add more salt. Good question. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. Slice the potatoes and onion thinly. It’ll make the gratin quite rich–use part milk and part heavy cream if you prefer it less rich. cover dish with parchment paper, then cover with foil, shiny side down. Cut the onion slices into quarters so there will be no long stringy pieces. Layer 1/3 of the potato slices, 1/2 of the onion rings and 1 cup of the cheddar cheese. Looks amazing. Serves 4-6. Add Vidalia onion slices and cook, stirring constantly, until softened, about 5 minutes. If you try it, please let us know how it works out for you. Make mashed potatoes. A rich and heavenly potato gratin with caramelized onions and a thick layer of gruyere cheese on top. I made these for a Xmas party- although I love the idea of the pre-boil to shorten the cook time, i just didn’t feel there was a lot of flavor. The potatoes should be sliced to a uniform thickness so they cook evenly. Hello! You may decide whether to use the milk the potatoes were cooked in or some half-and-half to pour into the pan (you will need about 2 cups, enough to come barely half way up the potatoes). Please try again later. 1/4 in thick. 6. And this potato gratin is definitely good food to have on hand, for a holiday, a family gathering, or a Sunday supper. Grease your favorite casserole dish with butter. It is so easy to make and makes a great alternative to creamy scalloped potatoes or cheesy potatoes au gratin. combine potatoes, apples, remaining 2 t salt and onion mixture in large bowl; toss gently to blend. Sour Cream and Onion Potato Gratin. The texture is so smooth and creamy with hints of rosemary, onion and sweetness from the coconut cream. Sprinkle grated cheese over top of potato/onion mixture. I first learned to do gratins from Ina Garten, and she is still my model for utter simplicity and authentic French style. Check out Jamie’s festive potato bake here. Be aware that whatever cheese you go for, this rustic French gratin doesn’t have a creamy sauce like you get in a macaroni and cheese. Thinly sliced potatoes layered with a a garlic and herb infused cream, caramelized onions, bacon, and cheese! Sprinkle them with salt and the Herbes de Provence. This looks so GOOD and bet it’s rather addictive with all the cheese and creaminess. I tried a couple of times a similar recipe without boiling potatoes and result has been a disaster! ~Elise. Sauté onions until golden: Heat 1 Tbsp of olive oil on medium high heat in a thick-bottomed sauté pan. Herbs are more pungent than fresh, so I ’ ve done it perfectly, only to that! 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