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French Potato and Onion Gratin ~ this quintessential fall side dish is rustic and easy enough for a family dinner, but indulgent enough for the holidays!


serves 8

Total time

0 minutes




  • 2 russet baking potatoes, washed and peeled
  • 1 medium onion
  • 1 tsp salt and fresh cracked black pepper to taste
  • 2 cups shredded sharp cheddar (divided)
  • 1 cup heavy cream (divided)
  • 3 tbsp fresh marjoram, oregano, or thyme leaves, plus for for garnish
  • 2 tbsp butter (cut in pieces)


  1. Set oven to 350F
  2. Slice the peeled potatoes into 1/8 inch slices with a mandoline slicer.
  3. Slice the onions the same way. Cut the onion slices into quarters so there will be no long stringy pieces.
  4. In a very large bowl add the onions, potato slices, 3/4 cup of the cream, the fresh herbs, and 1 1/2 cups of the cheese ~ mix well with clean hands. Season with salt and cracked pepper. Separate the potato slices as best you can.
  5. Pile the mixture into an 11-12 inch gratin dish. Arrange the potatoes evenly. Dot with the butter.
  6. Blend the remaining cheese and cream together
  7. Dot the potatoes with the pieces of butter, and then top with the remaining cheese and cream.
  8. Cover loosely with foil and bake for about 90 minutes, or until browned and bubbling, and you can easily pierce the potatoes with the tip of a sharp knife. Remove the foil for the last 1/2 hour of baking.
  9. Run under the broiler at the end if you want more browning.
  10. View the recipe instructions at The View From the Great Island

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