Potato and Onion Gratin, a side dish for any meal

Layers of potato are flavoured with a sweet onion sauté and crowned with a garlic-cheese topping that crisps as it finishes baking. The onions are slowly cooked until they become a tasty tangle of sweet onion rings. This hearty potato casserole can be served in a variety of ways. Accompany this with simple roasted meats, chicken or fish. You also could serve this as a vegetarian dish along with sauteed green beans or zucchini. This is an excellent side dish for any holiday meal.
The russets (often called an Idaho potato) or Yukon Gold’s become slightly creamy as the potato bakes in the broth. Chicken or vegetable broth and just a bit of butter moisten the potato. Layers of garlic, chopped parsley and Gruyere cheese add an extra layer of flavor. You’ll find that you don’t need tons of cream and butter to have an outstanding result with this recipe.

I used to cook this recipe in a deep souffle dish, but through trial and error I discovered that a shallow baking dish actually cooked more evenly and allowed for much more topping. So, here is a hint for crust lovers: Look for a shallow baking dish for any gratins you might cook, so that there is more area on top for a crusty topping.

I like to have the potato sliced and the filling ready to assemble so it only takes a few minutes to put together.

HELPFUL TIPS

• Look for potatoes that are firm, smooth-skinned and dark brown. Make sure there is no green discoloration on the potato.
• Keep potatoes in a cool, dark place, and make sure you remove the plastic bag; otherwise they will go bad quickly.
• Choose other favorite melting cheeses like fontina, Gouda or comte.

Potato and Onion Gratin

For the onions:

• 2 tablespoons olive oil, plus more for coating
• 2 large onions, thinly sliced
• 1/2 teaspoon sugar
• 1 teaspoon balsamic vinegar
• Salt and freshly ground black pepper, to taste

For the potato:

• 4 medium-size cloves garlic, minced
• 3 tablespoons finely chopped parsley
• 2 cups shredded Gruyere cheese
• 4 pounds Russet baking or Yukon Gold potatoes, unpeeled and sliced into 1/4-inch slices
• 2 cups chicken or vegetable broth
• 2 tablespoons unsalted butter, at room temperature and cut into small pieces

To make the onions: In a large skillet, heat the olive oil on medium heat. Add the onions and the sugar, and saute for 15 to 20 minutes or until browned and caramelized. Add the balsamic vinegar and cook for another 2 minutes, until the vinegar is evaporated and the onions are brown. Season with salt and pepper. Reserve.

To make the potatoes: Heat the oven to 375 degrees. Combine the garlic, parsley, cheese and a pinch of black pepper in a small mixing bowl. Oil a 13-by-9-inch baking dish.

Layer half of the potatoes on the bottom of the pan. Spread the onion mixture over the potatoes evenly. Season with salt and pepper. Sprinkle half of the cheese mixture evenly on top. Layer the remaining potatoes over the onion mixture, season with salt and pepper. Pour the chicken stock over the potatoes. Sprinkle with the remaining garlic-cheese mixture evenly over the top and dot with the butter.

Cover with buttered foil and bake for 30 minutes. Remove the foil and continue baking uncovered for 30 more minutes, or until the top is brown and crusty, and the potatoes are fork tender. Serve immediately.

Makes 6 to 8 servings
Advance Preparation: This could be made 4 hours ahead and left at room temperature. Reheat in a 375-degree oven for 20 minutes or until bubbling.
suppers and buffets with Bill & Sheila
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