Lisa Harp, Valdosta Today Food Contributor:

For rich flavors in a dish that’s really easy to make, give this old favorite a try.

A gratin is a French cooking basic. It means to bake a dish in a shallow vessel, with a browned crust. In fact, the French term le gratin symbolizes the “upper crust” of Parisian society.

This recipe involves a technique that gives the dish layers in both flavor and ingredients. It will make a delicious accompaniment to any hearty meal, especially Sunday dinners or holiday meals.

It’s also great to make in advance. Just bake and store in the fridge covered with foil. Then just reheat in oven right before serving.

This recipe should be good for 4 to 6 servings.

Ingredients:

• 2 tablespoon unsalted butter
• 2 large yellow onions, sliced
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon granulated sugar
• 1½ cups heavy cream
• 2 dried bay leaves
• 3 garlic cloves, peeled and smashed
• 3 sprigs fresh thyme
• 2 pounds russet potatoes, peeled and thinly sliced into rounds
• ½ cup grated Romano cheese
• ¼ cup shredded gruyere cheese
• chives, sliced
• handful fresh parsley, chopped

Preparation:

1. Preheat oven to 375°F.

2. Heat a skillet over medium-high heat. Add the butter and melt, then add the sliced onions. Cook for a few minutes until soft and translucent. Season with salt, pepper, and sugar. Continue to cook, stirring frequently, until the onions are caramelized. Remove from heat and allow to cool slightly.

3. Heat the cream in a small sauce pot with the dried bay leaves, garlic cloves and thyme sprigs, over low heat. Do not bring to a boil, it should just barely simmer and heat through for about 5 minutes. Remove from heat and set aside.

4. Using a medium, deep baking dish, layer the sliced potatoes to completely cover the bottom. Top with some of the caramelized onions, and ladle a bit of the warm cream over. Sprinkle with grated Romano cheese and repeat the steps until all the onions, cream and potatoes are used. Make sure to finish off with a layer of potatoes. Using a spatula, press down on the potatoes to allow the cream to rise to the surface. Sprinkle with remaining Romano cheese and gruyere cheese. Add a bit of freshly cracked black pepper if desired. Bake for about 35 to 40 minutes or until the potatoes are tender, the cream is bubbling and the cheese on top is browned.

5. Remove from oven and allow to set for about 20 minutes before serving. Sprinkle with chopped chives and parsley for garnish. Enjoy!

Photos and recipe courtesy Candid Appetite

 

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Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003.  She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers.  You can learn more about her business by visiting her website at www.yourplatdujour.com.