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Author Notes: This gratin makes the perfect side to grilled steak, sausage or fail-proof roast chicken, or as lunch accompanied by a side classic bistro salad. This recipe does not call for any cream, which we really like. —Loulies
- 2 tablespoons unsalted butter
- 2 med. vidalia or other sweet onions, thinly sliced
- 3 garlic cloves, chopped
- Kosher salt and freshly ground pepper
- 1/2 teaspoon chopped fresh thyme
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 3-4 lg. russet potatoes
- 1/2 cup fresh bread crumbs
- Handful fresh flat-leaf parsley
- Heat oven to 350 degrees.
- Slice onions very thin. Melt butter in large saute pan over medium heat, add onions, and cook for about 20 minutes until brown and dark in color. Add garlic and cook for a few more minutes. Add thyme, white wine and chicken broth. Bring to a boil and lower to a simmer. Cook for another 5 minutes.
- Peel, and as thinly as possible (a mandoline works well), slice potatoes. Add to the caramelized onions in pan. Season with a pinch of salt and a few grinds of black pepper. Arrange onions and potatoes in medium-sized gratin dish. Cover with foil and bake until potatoes are tender about 35 minutes.
- Chop parsley very fine. Mix with bread crumbs and about 2 Tbls. olive oil. Sprinkle gratin with bread crumb mixture, drizzle with a little more olive oil, turn up heat to broil and place gratin back in the oven under the broiler until bread crumbs become golden brown, watching carefully. Let the gratin sit for at least 15 minutes before serving. Serve warm or at room temperature.
- This recipe was entered in the contest for Your Best Potato Gratin
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