Imagine a dish so creamy, so decadent, that it transforms ordinary potatoes into a culinary masterpiece that will have your dinner guests begging for seconds. This French-inspired Potato Gratin with Parmesan and Caramelized Onions is not just a side dish – it's a symphony of flavors that promises to elevate your dining experience from ordinary to extraordinary. With layers of thinly sliced potatoes, rich heavy cream, and sweet caramelized onions, this recipe is about to become your new go-to comfort food that looks like it came straight from a gourmet restaurant kitchen.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 3 lbs potatoes, thinly sliced
- 2 onions, caramelized
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Butter a large rectangular baking dish thoroughly to prevent sticking.
- Prepare the caramelized onions first by slicing onions thinly. Heat olive oil in a large skillet over medium-low heat. Cook onions slowly, stirring occasionally, for about 25-30 minutes until they turn deep golden brown and develop a rich, sweet flavor.
- Wash and peel the potatoes. Using a mandoline or sharp knife, slice potatoes uniformly thin, approximately 1/8 inch thick. Immediately place sliced potatoes in cold water to prevent browning.
- In a large mixing bowl, combine heavy cream, half of the Parmesan cheese, salt, and freshly ground black pepper. Whisk the mixture until well incorporated.
- Drain the potato slices and pat them completely dry with clean kitchen towels to remove excess moisture.
- Layer the potato slices in the prepared baking dish, slightly overlapping each slice. Between every two layers, distribute the caramelized onions evenly.
- Pour the cream mixture over the layered potatoes, ensuring it seeps between the potato slices. Sprinkle the remaining Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and continue baking for an additional 15 minutes until the top is golden brown and potatoes are tender when pierced with a knife.
- Remove from oven and let the gratin rest for 10-15 minutes before serving. This allows the cream to set and makes serving easier.
- Garnish with fresh chopped parsley or thyme if desired, and serve hot as a luxurious side dish.
Tips
- Slice Consistency is Key: Use a mandoline or a very sharp knife to ensure uniform potato slices. Consistent thickness helps the gratin cook evenly and creates a beautiful layered presentation.
- Moisture Management: Always pat your potato slices completely dry. Excess moisture can prevent the gratin from achieving that coveted golden, crispy top.
- Caramelization Matters: Take your time with the onions. Low and slow is the secret to developing deep, sweet caramelization that adds incredible depth of flavor.
- Cream Temperature: Use room temperature cream for better absorption and more even cooking throughout the dish.
- Resting is Crucial: Allow the gratin to rest for 10-15 minutes after baking. This helps the cream set and makes cutting and serving much easier.
- Cheese Selection: While Parmesan is classic, feel free to experiment with Gruyère or a mix of cheeses for different flavor profiles.
- Make Ahead Tip: You can prepare this dish up to a day in advance and reheat in the oven, making it perfect for dinner parties and holiday meals.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 15g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 110mg
