For this recipe, I wanted a somewhat “lighter” version of the classic, so we omitted the cream and bacon that you would normally find in a more traditional potato gratin dish, and instead seasoned the potatoes with darkly caramelized onions, Gruyère cheese. walnut, a little Parmesan and sprinkled with rosemary.
With the cheese and olive oil, it’s not exactly “skinny,” but it still manages to have less than half the fat of a more traditional recipe and is still loaded with flavor.
We also used Yukon gold potatoes, which in addition to cooking in a beautiful shade of yellow, hold their shape better than russet and are naturally buttery and delicious.
How to make gratin potatoes with onions and Gruyère cheese
2 tablespoons of extra virgin olive oil
4 cups thinly sliced onions (cross-sliced, see how to cut onions)
6 medium and small Yukon golden potatoes (about 1 1/2 pounds), peeled, thinly sliced (1/8 inch thick, mandolin helpful)
3/4 cup shredded Gruyère cheese, divided 1/2 cup, 1/4 cup
1/2 cup of grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon white pepper (or black pepper if that’s what you have)
1 teaspoon of butter to spread the gratin or casserole
1/3 cup broth (chicken, beef, or vegetable broth, use vegetable broth for vegetarian option)
1 teaspoon finely chopped fresh rosemary
Sauté the onions until golden brown:
Heat 1 tablespoon of olive oil over medium-high heat in a heavy-bottomed skillet. Add the sliced onions, toss to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.
Preheat oven to 400 ° F
(205 ° C)
Mix the sliced potatoes with olive oil, cheeses, salt, pepper:
In a large bowl place the sliced potatoes and gently toss with 1 tablespoon olive oil, 1/2 cup grated Gruyère cheese, 1/2 cup grated Parmesan, salt, and white pepper.
If you’re going ahead, make sure the potatoes are well coated in the olive oil, even if you have to add more olive oil. This will help prevent them from turning gray.Put the onions in a buttered dish, put the potatoes on top, pour in the broth, sprinkle with more cheese:
Lightly butter a large gratin dish or 9×13 casserole and top with the caramelized onions in an even layer on the bottom of the dish.
Arrange the sliced potatoes (including shredded cheeses) in a pattern over the onions.
Cover with foil and bake, then broil to finish:
Cover with foil and bake at 400 ° F (205 ° C) for 50 minutes (or until fork tender). Remove the aluminum foil. Grill for 5 minutes, uncovered, until lightly browned.
Sprinkle with chopped rosemary to serve.
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