rachael ray's sweet onion potatoes au gratin
(1 rating)
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I found this recipe in a magazine a few years back. I've made it for Thanksgiving dinner for two years now, and it's a family favorite!
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(1 rating)
yield
4 serving(s)
cook time
35 Min
method
Bake
Ingredients For rachael ray's sweet onion potatoes au gratin
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2 Tbspbutter, cold
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1 lgsweet onion, such as vidalia, thinly sliced
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salt and pepper
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1/2 tspground thyme or dried if ground isn't available
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1bay leaf, fresh or dried
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2 lbbaby yukon gold potatoes or fingerling potatoes
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1/2 to 2/3 ccream
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1/2 cgrated parmigiano-reggiano cheese
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1/2 lbgrated gruyere or other swiss cheese
How To Make rachael ray's sweet onion potatoes au gratin
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1Heat butter in a skillet over medium heat.
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2Add onions. Season with salt, pepper, thyme and bay leaf. Cook until very soft, sweet and lightly caramelized, about 20 minutes.
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3Remove bay leaf.
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4While onions cook, place potatoes in pot and cover with water. Bring to a boil, salt the water, and cook until tender, 12-15 minutes. Drain and return potatoes to pot.
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5Mash the potatoes with cream, season with salt and pepper, and mix in the Parmigiano cheese.
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6Preheat broiler. Arrange the potatoes in individual gratin dishes or a shallow casserole dish. Top with onions and Gruyere cheese.
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7Brown gratin under hot broiler until bubbly, about two minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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