Carmelized Onion and Potato Gratin

By pamelia
February 7, 2012
4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Carmelized Onion and Potato Gratin

Author Notes: Found the original in 'Feast of Eden", a junior league cookbook from Monterey County. I've made many adaptions and variations throughout the years but one constant is that this recipe is always a show stopper for the taste buds as well as visually. A little bit of work but so worth it!pamelia

Serves: 8 -10

  • 4 pounds russet potatoes
  • 12 slices of bacon, chopped
  • 2 sweet yellow onions. Vidalia or 1015, for example, thinly sliced
  • 6 cloves garlic, finely minced
  • 2 tablespoons chopped fresh rosemary
  • 1 1/2 tablespoons minced italian parsley
  • 1/2 teaspoon paprika
  • 1 teaspoon or to taste of freshly ground pepper
  • 6 tablespoons butter,
  • 1 1/2 cups grated gruyere
  • 1 1/2 cups grated fontina
  • 1 1/2 cups chicken stock
  • 1-2 teaspoons brown sugar
  1. Boil potatoes, 20 to 30 minutes. Drain and cool. Cut into 1/4 inch slices leaving the skins on. Preheat oven to 425. Fry bacon until crisp, remove bacon and discard all but 3 tablespoons of fat..Add onions, garlic and parsley and saute sprinkling brown sugar over all. Cook until onions are lightly golden and carmelized. Stir in bacon, paprika and pepper. In a 13x9 baking dish, layer 1/2 potatoes, 1/2 butter, 1/2 onion mixture, and 1/2 cheese. Repeat ending with cheese. Pour stock evenly over all and bake at 425 for about 30 to 40 minutes.

More Great Recipes: