Potato and Caramelized Onion Gratin
- 2 large Spanish onions, julienned
- 2 Tbsp. canola oil
- 1 Tbsp. butter
- 2 tsp. fresh thyme, chopped
- 2 cups Hood® Heavy Cream
- 1/4 cup Parmesan cheese, grated
- 2 tsp. kosher salt
- 4 Idaho potatoes
- 2 cups gruyere, shredded
- Cooking spray
Heat a large sauté pan over medium heat. Add the onion and canola oil. Cook over medium heat, stirring occasionally, until the onions have a light golden color. Turn the heat down to low and continue cooking until deep amber in color. Add the butter and thyme and remove from heat.
Preheat the oven to 350°F. In a large pan, bring the Hood® Heavy Cream up to a simmer. Remove from the heat, add Parmesan cheese and kosher salt.
Peel the potatoes and store in water until ready to slice. Remove each potato from the water and slice thinly (about 1/8 of an inch thick.) Do not put the slices back in water at any time or your gratin will not hold together after baking. Pan spray your baking dish. Layer 3 layers of potato into dish, then 1/3 of your onion mixture and 1/3 of your cheese. Repeat these layers twice, ending with caramelized onions, then cheese on top. Cover with aluminum foil and bake for 45 minutes, or until a knife inserted into the center meets no resistance. Remove the foil and continue to bake 6-10 more minutes or until golden brown on top. Remove from the oven and let cool 20 minutes before cutting.
Per Serving: Calories: 466, Carbohydrate: 34 grams, Fat: 31 grams, Saturated fat: 19 grams, Protein: 12 grams, Cholesterol: 103 milligrams, Sodium: 492 milligrams, Calcium: 294 milligrams.
By: Chef Chris Coombs