new icn messageflickr-free-ic3d pan white
Potatoe and onion gratin | by eyes1997
Back to group

Potatoe and onion gratin

Gratin is the theme for this week's Friday Food Fiesta theme.

I've occasionally eaten this at restaurants but having never made one myself before, I had to google gratin on the net for some help.

Anyway, having never been a stickler for following instructions, I've decided to improvise on the recipe I found.




4 medium potatoes

1 big onion

3 slices of streaky bacon

2 Tablespoons butter

1-1/2 cups grated Beaufort or Gruyère Cheese

1 cup grated Parmesan Cheese

1 to 1-1/2 cups milk

salt & freshly ground pepper

Freshly chopped rosemary and parsley




Preheat oven to 325°F.


1. Slice the potatoes and onions to 1/8-inch thick.

2. Lightly pan fry the bacon and leave aside to cool. Roughly chop.

3. Combine potatoes, sliced onions and chopped bacon in heavy large saucepan. Add enough milk to just cover. Bring milk to boil. Reduce heat and simmer until potatoes are almost tender and the liquid is reduced. Sprinkle liberally with salt, pepper and chopped herbs and mix well.

4. Butter a gratin dish or shallow baking dish with 2 tablespoons of the butter.

5. Arrange half of potato-onion mixture in a shallow glass baking dish. Sprinkle mixture with 1/3 cup Gruyere cheese and then 1/2 cup Parmesan cheese.

6. Arrange remaining potato-onion mixture atop cheeses. Sprinkle the remaining 2/3 cup of Gruyere and Parmesan cheese.

7. Bake gratin uncovered in 325°F oven until liquid is completely absorbed, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes


2 faves
Taken on May 5, 2006