Yukon Gold Potato Gratin
Ingredients
Ingredients
- Onion Mixture
- 3 tbsp olive oil
- 4 large onions sliced pole to pole
- ¼ tsp salt
- ¼ tsp black pepper
Topping
- 1 cup Pecorino Romano cheese finely grated
- 3 tbsp olive oil
- ½ cup panko bread crumbs
- ½ tsp black pepper
Potatoes
- 5 lbs Yukon Gold potatoes peeled & sliced into 1/8 inch slices
- 2 cloves garlic minced
- 1 tsp fresh thyme divided
- 1 ¼ cup chicken broth divided
- 6 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a stainless fry pan, sauté the onion mixture on medium-low for about 40 minutes until well caramelized.
- Peel and slice potatoes and keep under damp paper towel or flour sack towel. This will keep them from turning brown.
- Create the topping mixture by combining the 4 ingredients and toss well to incorporate. Do not add any salt because the cheese is salty enough.
- Return to the onion mixture and add minced garlic and ½ tsp fresh thyme, cook for 30 seconds then add ¼ cup chicken stock to deglaze pan. Cook until all stock is evaporated.
- In a large bowl, combine potatoes, olive oil, salt, pepper and remaining ½ tsp fresh thyme.
- Coat a 9x13 baking dish with cooking spray or olive oil.
- Layer ½ of the potato mixture in baking dish.
- Spread all of the onion mixture on top of the potato layer, evenly.
- Add remaining potatoes, layered on top of onion mixture.
- Pour ¾ cup of chicken broth over the potato/onion mixture.
- Cover with foil.
- Bake in 400 degree oven for one hour.
- Remove from oven, apply topping mixture.
- Return to oven, uncovered and bake for 15-20 minutes.
- Allow to rest for 10 minutes before serving.
Nutrition
Calories: 314kcalCarbohydrates: 34gProtein: 8gFat: 17gSaturated Fat: 3gCholesterol: 10mgSodium: 479mgPotassium: 880mgFiber: 5gSugar: 2gVitamin A: 35IUVitamin C: 27.2mgCalcium: 159mgIron: 6.4mg
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