Caramelized Onion and Potato Gratin

From Cook's Country | October/November 2010

Why this recipe works:

To ensure that the potato slices for our Caramelized Onion and Potato Gratin were all the same thickness, we used a mandoline instead of slicing them by hand. We caramelized the onions in a third of the time by adding brown sugar and cooking them over medium-high heat instead of low heat. Dark… read more

To ensure that the potato slices for our Caramelized Onion and Potato Gratin were all the same thickness, we used a mandoline instead of slicing them by hand. We caramelized the onions in a third of the time by adding brown sugar and cooking them over medium-high heat instead of low heat. Dark strings of caramelized onions were unappealing in our gratin, however. So instead of slicing, we chopped the onions and tucked them away in a middle layer of the gratin.

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Serves 6 to 8

Thinly sliced potatoes are key to an evenly cooked gratin—use a mandoline slicer or the slicing disk on a food processor. You’ll need 3 cups of chopped onions.

Ingredients

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