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


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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
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


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