Creamy Potato Gratin with Caramelized Onions
Karim's Creamy Potato Gratin with Caramelised Onions
This is a version of the popular Potato Gratin or as us French call it "Gratin Dauphinois", with a twist
2 tsbp Olive Oil
2 large Onions, thinly sliced
2 thyme sprigs, leaves picked, plus extra to serve
150ml / 1/4 pt Double Cream
175ml / 6fl Milk
1.25 kg large Potatoes, peeled and thinly sliced
Butter for greasing
100g / 4oz Creme Fraiche
85g / 3oz Parmesan, grated
Heat oven to 180c fan/gas 6
Heat the oïl in a large frying pan. Add the onions and the thyme, cover and cook over a gentle heat for 10-15 mins until softened and caramelised.
Pour the cream and milk into a large bowl and season well ( I usually add a touch of grated nutmeg but that's my taste ).
Butter a 23x28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer the remaining potatoes. Press down with your hands. Pour over the milk mixture which should come just level with the potatoes, if not add a little milk.
Cover with foil, then bake for one and a half hour ( 1h30 ) until tender.
Remove from the oven for next step...
Increase the heat to 200c fan / gas7. Uncover the gratin, spread the creme fraiche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and gratin piping hot.
Serve garnished with extra thyme.
Bon Appetit !
La, tout n'est qu'ordre et beaute, luxe, calme et volupte. L'Invitation au Voyage. Charles Baudelaire.1857.