Real Recipes From Real Home Cooks ®

rachael ray's sweet onion potatoes au gratin

(1 rating)
Recipe by
April Billedeau
Grand Haven, MI

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 rating)
yield 4 serving(s)
cook time 35 Min
method Bake

Ingredients For rachael ray's sweet onion potatoes au gratin

  • 2 Tbsp
    butter, cold
  • 1 lg
    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.

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