Golden Russet Potato Gratin

Golden Russet Potato Gratin
Photo by Scott Phillips


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

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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