Potato and Caramelized Onion Gratin

Potato and Caramelized Onion Gratin image


  • 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


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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

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