Potato and Onion Gratin

In this recipe, onions and potatoes come together in a creamy and flavorful gratin dish. The long cooking process softens the onions, mellowing their sharpness and bringing out their natural sweetness. Paired with thinly sliced Yukon gold potatoes, the onions create a delightful texture and flavor combination when baked with cream, broth, and fresh thyme. This gratin is a special dish, perfect for serving to guests or enjoying as a comforting family meal.

To achieve the best results, it’s important to slice the potatoes and onions uniformly, ensuring even cooking times for each layer. You can do this by hand or use a mandolin to create thin and consistent slices. The layers of potatoes and onions are arranged in a buttered baking dish, seasoned with thyme, and then covered with a mixture of broth and cream, infused with the savory notes of roasted beef bone broth. The dish is topped with grated Gruyère cheese, which adds a rich and nutty flavor.

As the gratin bakes in the oven, the potatoes and onions become incredibly tender, yielding to the touch of a fork. The liquid mixture is absorbed, creating a creamy texture while infusing the dish with a delightful aroma. Once baked, allow the gratin to cool slightly before serving. It can be enjoyed warm, straight from the pan, delivering layers of comforting flavors and a satisfying balance of creamy potatoes, sweet onions, and fragrant thyme.

This potato and onion gratin is a delicious side dish that pairs well with various main courses, such as roast beef or roast leg of lamb. It’s a wonderful choice for special occasions or any time you crave a comforting and satisfying dish.

Now, let’s explore the recipe in a clear and concise bullet point format:

INGREDIENTS:

• 2 tablespoons butter
• 2 pounds Yukon gold potatoes, peeled and sliced ⅛ inch thick
• 2 yellow onions, peeled, halved, and sliced ⅛ inch thick
• 2 tablespoons fresh thyme leaves
• 1 cup Long-Simmered Roasted Beef Bone Broth
• 1 cup heavy cream
• 1 teaspoon finely ground sea salt
• 2 ounces Gruyère cheese

INSTRUCTIONS:

1. Butter a 2-quart baking dish and preheat the oven to 375°F.
2. Arrange half of the potatoes in a single layer of overlapping slices at the bottom of the buttered dish.
3. Place the onions in overlapping slices in a single layer on top of the potatoes and sprinkle them with half of the thyme leaves.
4. Cover the onions and thyme with a second layer of potatoes.
5. In a small mixing bowl or pitcher, whisk together the broth, cream, and salt.
6. Pour the seasoned broth and cream over the layers of potatoes and onions.
7. Sprinkle the top of the potatoes with the remaining thyme leaves.
8. Shred the Gruyère cheese evenly over the top of the potatoes using a fine grater or a Microplane.
9. Bake the gratin in the preheated oven for approximately 1 hour, or until the potatoes are very tender and the liquid is mostly absorbed.
10. Remove the gratin from the oven and let it cool for about 5 minutes.
11. Serve the gratin warm, directly from the pan, and enjoy the creamy and flavorful combination of potatoes, onions, thyme, and melted cheese.