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Has­sel­back Potato Gratin

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WORK­ING TIME 45 min­utes TO­TAL TIME 2 hours, 15 min­utes MAKES 6 to 8 serv­ings 2 ta­ble­spoons olive oil, plus

more for bak­ing dish

3 medium onions, thinly sliced Kosher salt and freshly ground black pep­per 2 1/2 cups heavy cream 4 gar­lic cloves, thinly sliced 1 ta­ble­spoon chopped fresh thyme 1 ta­ble­spoon chopped fresh rose­mary 8 ounces Gruyère, grated

(about 2 cups), di­vided 4 ounces Parme­san, grated (about 1 cup), di­vided 3 1/2 pounds Yukon gold pota­toes, peeled and sliced 1/4-inch thick 1. Heat oil in a large skil­let over medium heat. Add onions and sea­son with salt and pep­per. Cook, stir­ring oc­ca­sion­ally, un­til golden brown, 30 to 40 min­utes.

2. Pre­heat oven to 350°F.

Lightly grease a 3-quart bak­ing dish. Com­bine onions, cream, gar­lic, thyme, rose­mary, 1 2/3 cups Gruyère, and 2/3 cup Parme­san in a bowl. Sea­son with salt and pep­per.

3. Ar­range potato slices ver­ti­cally in pre­pared bak­ing dish. Pour cream mix­ture over pota­toes, mak­ing sure some of the mix­ture goes be­tween the pota­toes.

Cover with alu­minum foil.

4. Bake un­til pota­toes start to soften, 50 to 60 min­utes. Re­move foil and bake un­til pota­toes are golden brown, 25 to 30 min­utes. Sprin­kle with re­main­ing 1/3 cup Gruyère and 1/3 cup Parme­san. Bake un­til cheese is golden brown and bub­bling, 5 to 10 min­utes.

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