Rachael Ray's Sweet Onion Potatoes Au Gratin

Rachael Ray's Sweet Onion Potatoes Au Gratin Recipe

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April Billedeau


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!


★★★★★ 1 vote

35 Min


  • 2 Tbsp
    butter, cold
  • 1 large
    sweet onion, such as vidalia, thinly sliced
  • ·
    salt and pepper
  • 1/2 tsp
    ground thyme or dried if ground isn't available
  • 1
    bay leaf, fresh or dried
  • 2 lb
    baby yukon gold potatoes or fingerling potatoes
  • 1/2 to 2/3 c
  • 1/2 c
    grated parmigiano-reggiano cheese
  • 1/2 lb
    grated gruyere or other swiss cheese

How to Make Rachael Ray's Sweet Onion Potatoes Au Gratin


  1. Heat butter in a skillet over medium heat.
  2. Add onions. Season with salt, pepper, thyme and bay leaf. Cook until very soft, sweet and lightly caramelized, about 20 minutes.
  3. Remove bay leaf.
  4. While 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.
  5. Mash the potatoes with cream, season with salt and pepper, and mix in the Parmigiano cheese.
  6. Preheat broiler. Arrange the potatoes in individual gratin dishes or a shallow casserole dish. Top with onions and Gruyere cheese.
  7. Brown gratin under hot broiler until bubbly, about two minutes.

Printable Recipe Card

About Rachael Ray's Sweet Onion Potatoes Au Gratin

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Hashtag: #Thanksgiving

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