Potatoes Au Gratin with Garlic, Rosemary and Caramelized Onions
Happy Independence Day USA!
I was lucky enough to have a 4 day weekend to celebrate the occasion and as such the tradition, spent the majority of my time eating and drinking outside. We had some on and off rain through the weekend but not enough to deter cookouts galore!
For one such meal, the host was grilling steaks and requested I bring a side dish. Maybe it was my enthusiasm for the holiday weekend or my general love of rich and cheesy food, but Potatoes Au Gratin was the first thing that came to mind!
I’ve made several versions of Potatoes Au Gratin in the past and they have all been amazing, but I wanted to kick it up a notch. The resulting dish is worthy of a special occasion, or simply to make an ordinary day feel a bit more special.
This dish is RICH and CHEESY and CREAMY and all the things you want in Potatoes Au Gratin.
I used a mandoline slicer to get an even width on the potatoes, they make such quick work of the prep for this and many other dishes. I use mine all the time, you can get your own here.
Potatoes Au Gratin with Garlic, Rosemary and Caramelized Onions is the perfect accompaniment to any special dinner, I hope you enjoy!!
- 1/2 small yellow onion, sliced in thin strips
- 1 tbsp. butter
- 3 medium Yukon Gold or White potatoes, sliced in thin rounds (about 1/6")
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 spring rosemary, chopped (about 1 tbsp.)
- 1 cup parmesan, finely grated
- Preheat oven to 350 degrees F. Grease a 9 inch pie plate or round casserole dish.
- Heat a small pan over low heat. Add butter and when melted and sizzling, add sliced onions.
- Saute onions on low, stirring occasionally, until golden and caramelized (about 10-15 minutes). Remove from heat and set aside.
- Whisk cream, salt, pepper, garlic and rosemary in a small bowl or measuring cup.
- Arrange 1/4 of the sliced potatoes in the bottom of the baking dish. Sprinkle 1/4 of the cheese on top, followed by 1/4 of the caramelized onions. Pour 1/4 of the cream mixture over the top. Repeat to make 4 layers.
- Bake for 50-60 minutes or until golden brown. Plate and enjoy!
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