Caramelized Onion and Potato Gratin

By dunn1412

Ingredients

• 2 Tablespoons butter
• 3 onions, chopped
• 2 teaspoons salt
• 1 tablespoon brown sugar
• 1 cup chicken broth
• 2/3 cup white wine
• 2/3 cup heavy cream
• 1 teaspoon balsamic vinegar
• 3 pounds russet potatoes, peeled and sliced 1/8 inch thick
• 2 teaspoons minced fresh thyme
• 1 teaspoon pepper
• 1 1/2 cups shredded Gruyere

Details

Servings 6
Adapted from wegottaeat.com

Preparation

Step 1

1. Caramelize onions: adjust oven rack to middle position and heat to 350. Melt butter in large nonstick skillet over medium high heat. Add onions and 1 teaspoon salt and cook until just beginning to brown, about 5 minutes. Stir in brown sugar and cook, stirring frequently, until onions are golden brown, about 5 minutes. Add 1/3 cup broth and cook until softened and deep golden brown and sticky, about 5 minutes. Transfer to a medium bowl.
2. Deglaze pan: Bring remaining broth, wine, cream and remaining salt to boil in now empty skillet, scraping up any browned bits. Off heat, stir in vinegar; cover and keep warm.
3. Assemble gratin: Shingle half of potatoes in 3-quart baking dish; sprinkle with 1 teaspoon thyme and 1/2 teaspoon pepper. Spread caramelized onions over potatoes and top with remaining potatoes, thyme and pepper. Pour broth mixture over potatoes.
4. Add cheese: Bake until bubbling around edges, about 30 minutes. Top with Gruyere and bake until gratin is golden brown and fork inserted into center meets little resistance, 30 to 40 minutes. Let cook 15 minutes. Serve.