Deliciously Creamy Caramelized Onion and Potato Gratin Recipe to Try Tonight

Cooking Adventures with The Side Dish Bible

So, I recently snagged this awesome cookbook from ATK called *The Side Dish Bible*, and let me tell you, it’s loaded with some fantastic recipes. I decided to dive in and try one of the recipes with a pork tenderloin I was cooking, and wow, it was super tasty! Honestly, it packs way more flavor than your typical potato gratin. The secret? Caramelizing the onions! Now, I know that can take forever sometimes, but this recipe has a neat little trick to make it go a lot faster. It’s a game changer!

Check out those potatoes!

Ingredients

• 2 tablespoons unsalted butter

• 3 onions, chopped

• 2 teaspoons table salt, divided

• 1 tablespoon packed brown sugar

• 1 cup chicken broth

• 2/3 cup dry white wine

• 2/3 cup heavy cream

• 1 tablespoon balsamic vinegar

• 3 pounds russet potatoes, peeled and sliced 1/8 inch thick

• 2 teaspoons minced fresh thyme, divided

• 1 teaspoon pepper, divided

• 6 ounces Gruyere cheese, shredded (1 1/2 cups)

Grab all your ingredients and let's get cooking!

Step 1: Prepare the Onions

Begin by positioning your oven rack in the middle and preheating the oven to 350°F. In a 12-inch nonstick skillet, melt a small amount of butter over medium-high heat. Add the onions along with 1 teaspoon of salt, and sauté them until they begin to brown, which should take approximately 5 minutes.

Next, incorporate a pinch of sugar and continue to stir the onions until they achieve a golden brown color, which will take an additional 5 minutes. After this, pour in 1/3 cup of broth and allow the mixture to simmer until the onions are soft, deep golden brown, and sticky, which should take around 5 more minutes. Once cooked, transfer the onions to a medium-sized bowl.

Step 2:

In that same skillet, just toss in the wine, cream, the last teaspoon of salt, and the rest of the broth. Get it boiling while you scrape up those tasty browned bits. Once it’s bubbling, take it off the heat, mix in the vinegar, cover it up, and keep it warm for later.

Step 3:

Layer half of the potatoes in a 13x9 inch baking dish. Sprinkle on 1 tsp of thyme and 1/2 tsp of pepper. Spread the onions over this layer, then add the rest of the potatoes on top. Sprinkle the remaining 1/2 tsp of pepper and 1 tsp of thyme over everything. Pour the wine mixture over the layers.

Step 4: Pop it in the oven until you see bubbles around the edges, which should take about 30 minutes. Sprinkle some Gruyere on top and bake again until the gratin is golden brown and a fork slides in easily—another 30 to 40 minutes. Let it cool for 15 minutes, then dig in!

Give it a try and tell me what you think! This is definitely going to be a regular thing in our house.

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