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Golden Russet Potato Gratin

Scott Phillips

Servings: six to eight.


  • 1-1/2 Tbs. olive oil
  • 2 large yellow onions (about 1 lb. total), halved and thinly sliced from root to blossom end
  • Kosher salt
  • 1-1/2 cups low-salt canned chicken broth
  • 3 Tbs. unsalted butter
  • 3-1/2 lb. russet potatoes (about 6 medium)
  • 2 tsp. fresh thyme leaves
  • Freshly ground black pepper
  • 1 cup lightly packed grated Gruyère (about-1-1/2 oz.)
  • 3 Tbs. freshly grated Parmigiano Reggiano

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 190
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 30
  • Sodium (mg): 220
  • Carbohydrates (g): 13
  • Fiber (g): 5
  • Protein (g): 10


  • Heat the oven to 400°F. Heat a large skillet over medium heat, add the oil, and when it’s-hot, add the onions. Season well with salt and cook, stirring often, until the onions turn translucent and soften completely, about 10 min. Raise the heat to high and cook, stirring constantly, until the onions darken uniformly to a light brown, about 4 min. Carefully add the chicken broth (it will steam) and scrape the bottom of the pan to incorporate the browned bits into the broth. Remove from the heat.
  • Grease a 2-1/2-quart casserole dish (about 8×11 inches) with 1 Tbs. of the butter. Cut the remaining butter into 1/4-inch cubes. Peel the potatoes. Using a knife or a mandoline, cut the potatoes into disks about 1/8 to 1/16 inch thick. Arrange a layer of potatoes, slightly overlapping, on the bottom of the casserole dish, starting at one end of the dish and working to the other end in rows. Cover evenly with a third of the onions (use a slotted spoon), a third of the thyme, 1/4 tsp. of the salt, some pepper, and about 1-1/2 tsp. of the butter. Arrange two more layers of potatoes, onions, thyme, salt, pepper, and butter over the first. Pour the broth over this third layer. For the fourth and last layer, use the remaining potatoes and butter and sprinkle on the Gruyère and Parmigiano.

    Pour the chicken broth over the potatoes, which are layered with browned onions, fresh thyme, and butter.

  • Bake until the top layer is golden brown, the potatoes are tender when pierced, and most of the broth has been absorbed (use a-knife to peek around the edges), about 50 min. Let the gratin cool for 20 min. before cutting and serving.


Rate or Review

Reviews (1 review)

  • pastatx | 01/11/2019

    These were delicious! Made for Christmas dinner and even the kids liked (which doesn't happen very often). My only issue my have been due to the container I chose to make them in -- when the potatoes were done, there was still quite a bit of liquid in the dish. It would have been better if that had cooked off. Otherwise, great flavor -- a keeper.

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