Side Dishby RobinImported from Instagram
Potato and Caramelised Onion Gratin
VegetarianGluten-free
Tender layers of sliced potato and sweet caramelised onions baked in rich heavy cream beneath a bubbling, golden Gruyère crust.
Side Dishby RobinImported from Instagram
Tender layers of sliced potato and sweet caramelised onions baked in rich heavy cream beneath a bubbling, golden Gruyère crust.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
Preheat the oven to 180°C Ober-/Unterhitze and set out a medium baking dish.
400gYellow onion
½ tspSaltPeel and thinly slice 400g yellow onion. Heat a heavy-bottomed pot over medium-low heat, add the Yellow onion and ½ tsp salt, and cook slowly for 20–25 minutes, stirring frequently, until deeply golden brown, soft, and sweet.
Yellow onion
800gPotatoes
150gGruyère1 tspSalt
300mlHeavy creamCoarsely grate 150g gruyère, then peel and thinly slice 800g potatoes into 2 mm rounds right before layering so they do not discolour. In the medium baking dish, arrange alternating layers of sliced Potatoes, caramelised Yellow onion, and most of the grated Gruyère, seasoning each potato layer with the remaining 1 tsp salt and finishing with a layer of potatoes. Pour 300ml heavy cream evenly over the layered dish, pressing down gently so the liquid settles into the crevices, then scatter the remaining grated Gruyère across the surface.
Cover the dish tightly with aluminium foil and bake at 180°C Ober-/Unterhitze for 40 minutes until the potatoes are tender when pierced with the tip of a paring knife.
Remove the foil and return to the oven for 10–15 minutes until the cheese is bubbling vigorously and the crust is deeply golden brown.
Rest the gratin on a wire rack for 10 minutes to allow the cream to settle and thicken before slicing.