Name: Creamy potato gratin with caramelised onions
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 8
Cuisine: French
Ingredients: 2 tbsp olive oil; 2 onions thinly sliced; 2 thyme sprigs, leaves picked, plus extra to serve; 150ml double cream; 175ml milk; 1.25kg/2lb 12oz large potatoes peeled and thinly sliced; butter for greasing; 100g crème fraîche; 85g parmesan grated

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Creamy potato gratin with caramelised onions

Creamy potato gratin with caramelised onions

Good Food team

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Serves 8

Easy

Prep: 20 mins

Cook: 2 hrs and 15 mins

A star rating of 4.8 out of 5.10 ratingsRate

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The sweetness of the caramelised onions cuts through the rich creaminess of this dauphinoise-style bake

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 onions

thinly sliced
2 thyme

sprigs, leaves picked, plus extra to serve
150ml double cream
175ml milk
1.25kg/2lb 12oz large potatoes

peeled and thinly sliced
butter

for greasing
100g crème fraîche
85g parmesan

grated

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Nutrition: per serving

kcal357
fat23g
saturates12g
carbs31g
sugars4g
fibre3g
protein9g
salt0.29g

low

Method

step 1

Up to 2 days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover, and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
step 2

Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 11⁄2 hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
step 3

On the day, heat the oven to 220C/200C fan/gas 7. Uncover the gratin, spread the crème fraîche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.

Recipe from Good Food magazine, December 2011

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A star rating of 4.8 out of 5.10 ratings

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