Best Potato Gratin With Caramelized Onions And Prosciutto Recipes

Potato Gratin with Caramelized Onions image

Provided by Derf2440

Categories Potato

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups whipping cream (I used 2%milk)
4 cloves garlic, slivered
3 peppercorns
2 sprigs fresh thyme
3/4 teaspoon salt
1 tablespoon vegetable oil
1 Spanish onions or 2 onions, finely sliced
3 large yukon gold potatoes, about 2 1/2 lbs
1/2 cup shredded gruyere cheese

Steps:

In saucepan, bring cream, garlic, peppercorns, thyme and salt to boil, reduce heat to low, cover and simmer for 15 minutes.
Remove from heat and set aside.
Meanwhile, in nonstick frypan, heat oil over medium low heat; cook onion, stirring often, until light brown, about 45 minutes.
Slice potatoes as thinly as possible, use mandoline if available.
Layer one quarter of the potatoes in greased 8 inch square glass baking or casserole dish; top with one third of the onion and one quarter of the cheese.
Repeat twice.
Top with remaining potatoes.
Strain cream mixture over potatoes, shaking casserole to distribute evenly; sprinkle with remaining cheese.
Bake at 300f degree oven until tender and knife inserted in bottom pierces potatoes easily, 1 1/2 to 2 hours.
(Make ahead: let cool; cover and refrigerate for up to 2 days. Reheat in 375f degree oven for 30 minutes.).

Nutrition Facts : Calories 305, Fat 26, SaturatedFat 15.2, Cholesterol 88.9, Sodium 266.2, Carbohydrate 14.9, Fiber 1.2, Sugar 1.2, Protein 4.5

Potato, Caramelized Onion, and Goat Cheese Gratin image

Provided by lazyme

Categories Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2 lbs onions, halved lengthwise and sliced thin crosswise (about 7)
1 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme, crumbled
2 1/2 lbs large red potatoes (about 7)
1/4 lb mild soft fresh goat cheese, chilled, crumbled (about 1/2 cup)
1 1/2 tablespoons unsalted butter, cold, cut into pieces
1 cup milk

Steps:

In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes.
Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown.
Remove kettle from heat.
While onions are cooking, bring a large saucepan of salted water to a boil for potatoes.
Peel potatoes and cut crosswise into 1/4-inch-thick slices.
Add potatoes to boiling water and cook 5 minutes from time water returns to a boil.
Drain potatoes well in a colander.
Preheat oven to 425°F and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper.
Cover potatoes with onions, spreading evenly, and top with goat cheese.
Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper.
Dot gratin with butter.
Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden.
Gratin may be made 1 day ahead and chilled, covered.
Reheat gratin before serving.