French Onion Potato Gratin

americastestkitchen.com

Glen Coleman

I'm an OTR Truck driver with a passion for food and cooking.

½ cup panko bread crumbs

4 tablespoons unsalted butter, melted, divided, plus 4 tablespoons unsalted butter

6 ounces Gruyère cheese, shredded (1½ cups)

8 sprigs fresh thyme, plus 1 teaspoon fresh thyme leaves

¾ teaspoon pepper, divided

4 onions, sliced thin (4 cups)

¼ cup water

1 tablespoon packed brown sugar

2 teaspoons table salt, divided

4 garlic cloves, minced

2 cups beef broth

½ cup dry sherry

3 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

4 pounds Yukon gold potatoes, peeled and sliced thin

View Nutritional Information

subheading: Key Equipment:

13 by 9-inch Broiler-Safe Baking Dishes

The Best Mixing Bowls

The Best Dutch Ovens

subheading: Before You Begin:

note: We prefer to slice the onions and potatoes using the slicing blade of a food processor; cut peeled onions and potatoes into halves or quarters, as needed, to fit through the feed tube. You can also slice the potatoes and onions by hand. Do not rinse or soak the sliced potatoes in water before cooking. You can substitute dry vermouth or dry white wine for the dry sherry.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer