Potato Gratin with Caramelized Onions
Yield: 8 people
Description
Ingredients
- 1/2 cup (generous) Caramelized Onions
- 4 tablespoons olive oil divided, plus extra for drizzling
- 4 garlic cloves - 2 thinly sliced, 2 finely grated
- 1/2 cup dry white wine
- 2 cups vegetable stock
- 2 cup fresh breadcrumbs
- 1/4 cup fresh parsley, minced
- 1/4 cup grated dairy or plant-based Parmesan cheese
- Salt and ground black pepper
- 3 pounds Russet potatoes, very thinly sliced (a mandolin works best)
- Salt and ground black pepper
- 2 tablespoons fresh thyme leaves
Instructions
- If you don’t have caramelized onions, make them now. Heat 2 tablespoons of oil in a large saucepan or small Dutch oven over medium heat. Add sliced garlic cloves and sauté until fragrant and starting to turn golden, just a few minutes. Add wine and bring to a simmer; continue to simmer until raw flavor has cooked off, a couple of minutes more. Add broth; bring to a simmer, turn off the heat, cover and keep warm.
- Mix breadcrumbs, parsley, cheese, remaining garlic, remaining 2 tablespoons of oil, and a light sprinkling of salt and pepper; set aside. Heat oven to 350 degrees. In a 13- by 9-inch or similar size pan, layer potatoes in 5 layers, seasoning the first 4 with a very light drizzle of olive oil, a light sprinkling of salt and pepper, and a portion of caramelized onions and thyme. Add the final layer of potatoes, pouring broth mixture over to nearly cover the potatoes. Sprinkle with breadcrumb mixture and bake until potatoes are cooked, and breadcrumbs are golden, about 1 hour. For a darker crumb topping, turn on the broiler and continue to cook to desired hue. Remove from oven, let rest a few minutes, then serve.