French Onion Potato Gratin Recipes

FRENCH ONION POTATO GRATIN

Steps:

• Position a rack in the middle of the oven and crank the heat to 375°F (190°C). Generously butter a 2-quart (1.9 L) casserole dish.
• In a large skillet over medium-high heat, melt the butter.
• Scoop in the mushroom and onion slices and stir to coat. Season with salt and pepper. Continue to cook, stirring occasionally, until the mushrooms and onions are softened and browned, 13 to 15 minutes.
• Toss in the garlic and thyme and cook until fragrant, 1 to 2 minutes. Stir in the nutmeg. Remove the skillet from the heat.
• Using a mandoline or sharp knife, carefully cut the potatoes into 1/8-inch (3 mm) thick slices.
• Line the bottom of the prepared casserole dish with a double layer of potato slices, overlapping slightly-kind of like playing cards. Sprinkle lightly with salt and pepper.
• Scoop about 1/3 of the mushroom-onion mixture into the dish and spread over the potatoes. It won't cover it fully, but that's okay.
• Sprinkle 1/3 of the cheese over the top.
• Repeat layering the potatoes, salt and pepper, mushroom-onion mixture, and cheese, two more times.
• Slowly pour the cream into a crevice along the side, being mindful not to wash away the cheese on top.
• Slide the casserole into the oven and bake until the potatoes are fork-tender and the top is golden brown, 50 to 60 minutes. If the top browns too quickly, cover it with foil halfway through baking.
• Remove the casserole from the oven and let sit for 20 minutes before serving.

FRENCH ONION SOUP POTATO GRATIN

Steps:

• For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
• For the potato gratin: Preheat the oven to 400 degrees F.
• Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
• Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
• Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
• In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
• In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
• Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

CLASSIC POMMES BOULANGèRE - FRENCH GRATIN POTATOES

Steps:

• Pre-heat oven to 150C/300F/Gas mark 3.
• Butter a large shallow ovenproof dish.
• Peel potatoes thinly, do not rinse.
• Peel and slice the onions thinly.
• Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse.
• Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions.
• Continue until all the potatoes & onions are used up, ending with a potato layer.
• Pour over the hot stock.
• Brush with the top of the potatoes with the melted butter.
• Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown.
• Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.

FRENCH ONION POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
• Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
• Spray a piece of aluminum foil with cooking spray and cover the baking dish.
• Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.