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Level medium
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Prep time 20 minutes
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Cook time 01 hours
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Total time 01 hours 20 minutes
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Servings 8
Course: Side Dish
Main Ingredient: Vegetables
Ingredients
- 2 tablespoons - olive oil
- 4 cups - onions - thinly sliced
- 6 medium - yukon gold potatoes - thinly sliced
- 1/3 cup - chicken stock
- 3/4 cup - gruyere cheese - grated
- 1/2 cup - parmesan cheese - grated
- 1 teaspoon - salt
- 1/2 teaspoon - white pepper
- 1 teaspoon - butter
- 1 teaspoon - rosemary - minced
Directions
- Heat olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.
- Preheat oven to 400°F (205°C). In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.
- Butter a large gratin dish or 9x13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish. Arrange the sliced potatoes (including the grated cheeses) in a pattern over the onions. Pour stock over the potatoes. Sprinkle with remaining cheese.
- Cover with aluminum foil and bake at 400°F (205°C) for 50 minutes (or until fork tender). Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.
- Sprinkle with minced rosemary to serve.