Creamy French Onion Au Gratin Potatoes | Perfect Holiday Side Dish

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: mozzarella cheese

Fontina provides a similar flavor profile at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino offers a similar salty flavor.

Melt 4 tablespoons of unsalted butter in a large pot.

Thinly slice 5 medium yellow onions and add them to the pot.

Caramelize the onions over medium heat for about 45-50 minutes, stirring occasionally, until they are deep brown and sweet.

Add 4 cloves of minced garlic and 1 teaspoon of dried thyme to the caramelized onions; cook for 1-2 minutes until fragrant.

Pour in 1/4 cup of dry white wine and deglaze the pot, scraping up any bits stuck to the bottom.

Cook the wine until it has mostly evaporated.

In a 12-inch cast iron skillet, add 3 tablespoons of flour and cook for about 1 minute to remove the raw flour taste.

Add 1 cup of heavy cream and 2 cups of beef broth to the skillet; stir to combine.

Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper; let it cook for about 3 minutes until slightly thickened.

Thinly slice 2-3 lbs of Yukon Gold potatoes using a mandolin or sharp knife.

Layer half of the sliced potatoes in the skillet, covering the bottom evenly.

Lightly season the potatoes with salt and pepper.

Spread half of the caramelized onions over the potatoes.

Pour half of the cream mixture over the onions and potatoes.

Sprinkle a layer of 1/4 cup of parmesan cheese over the top.

Repeat the layering process with the remaining potatoes, onions, cream mixture, and cheese, creating about 4 layers in total.

Bake the dish in the oven until bubbly and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens