Monday, March 10, 2008

Onion Potato Gratin for Two

Sometimes there's just nothing like meat & potatoes. Last night we grilled up a steak & some asparagus & served it with this gratin. As easy as it was to put together it felt like a special Sunday dinner. This gratin can be prepared 8 hours before cooking & kept covered in the fridge which makes dinner time even easier
potato onion gratin

1 Russet Potato (about 3/4 lbs), peeled & cut into 1/4-inch slices
1 medium onion (about 12 oz), thinly sliced
2 oz grated Gruyere
1 oz freshly grated Parmesan
1/3 c whipping cream

Combine potatoes & onions in a sauce pan & cover with water. Bring to a boil. Reduce heat & simmer for 3 minutes. Drain well.
Arrange half the potato and onion mixture on the bottom of a 4 c souffle dish. Sprinkle with 1/3 of each cheese. Season with salt & pepper.
Arrange the remaining potatoes & onions on top. Pour the cream over. Season with more salt & pepper. Sprinkle the remaining cheese on top.
Now either cover & refrigerate or preheat oven to 400. Bake uncovered for 30 minutes, it should be bubbly & the cream should look a little thicker. Preheat broiler & broil until golden brown, about 2 minutes or use a kitchen torch to brown the top.

Serves 2 - 3

Original recipe from Bon Appétit
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3 comments:

  1. DeborahMarch 10, 2008 at 1:29 PM

    In my next kitchen, I better have double ovens, because I was really craving something like this last night, but I had a chicken in the oven taking all of the space. I'm saving this recipe!

    ReplyDelete
  2. nessMarch 11, 2008 at 8:44 AM

    that looks really good. i have the bon appetit that this recipe is in and after seeing it on here, it makes me want to try and make it even more.

    ReplyDelete
  3. AnonymousMarch 13, 2008 at 8:46 AM

    oooo. i needed a potato recipe for tonight and this will be perfect. Funny that I'm also serving beef and asparagus!!

    ReplyDelete

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