Golden Russet Potato Gratin

Golden Russet Potato Gratin
Photo by Scott Phillips


  • 2 tsp. fresh thyme leaves
  • 3 Tbs. unsalted butter
  • 1-½ Tbs. olive oil
  • 3-½ lb. russet potatoes (about 6 medium)
  • 3 Tbs. freshly grated Parmigiano Reggiano
  • 1 cup lightly packed grated Gruyère (about-1-½ oz.)
  • 1-½ cups low-salt canned chicken broth
  • + 3 more ingredients
    • Freshly ground black pepper
    • 2 large yellow onions (about 1 lb. total), halved and thinly sliced from root to blossom end
    • Kosher salt

Heat the oven to 400°F. Heat a large skillet over medium heat, add the oil, and when it’s-hot, add the onions. Season well with salt and cook, stirring often, until the onions turn translucent and soften completely, about 10 min. Raise the heat to high and cook, stirring constantly, until the oni...

View full recipe at Fine Cooking


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