Potato and Onion Gratin
The View From the Great Island
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!
- 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)
- Set oven to 350F
- Slice the peeled potatoes into 1/8 inch slices with a mandoline slicer.
- Slice the onions the same way. Cut the onion slices into quarters so there will be no long stringy pieces.
- 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.
- Pile the mixture into an 11-12 inch gratin dish. Arrange the potatoes evenly. Dot with the butter.
- Blend the remaining cheese and cream together
- Dot the potatoes with the pieces of butter, and then top with the remaining cheese and cream.
- 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.
- Run under the broiler at the end if you want more browning.