rachael ray's sweet onion potatoes au gratin
(1 RATING)
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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prep time
cook time
35 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 tablespoons butter, cold
- 1 large sweet onion, such as vidalia, thinly sliced
- - salt and pepper
- 1/2 teaspoon ground thyme or dried if ground isn't available
- 1 - bay leaf, fresh or dried
- 2 pounds baby yukon gold potatoes or fingerling potatoes
- 1/2 to 2/3 cups cream
- 1/2 cup grated parmigiano-reggiano cheese
- 1/2 pound grated gruyere or other swiss cheese
How To Make rachael ray's sweet onion potatoes au gratin
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Step 1Heat butter in a skillet over medium heat.
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Step 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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Step 3Remove bay leaf.
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Step 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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Step 5Mash the potatoes with cream, season with salt and pepper, and mix in the Parmigiano cheese.
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Step 6Preheat broiler. Arrange the potatoes in individual gratin dishes or a shallow casserole dish. Top with onions and Gruyere cheese.
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Step 7Brown gratin under hot broiler until bubbly, about two minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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