Get the Recipe: Potatoes au Gratin with Brie and Caramelized Onions
Almost every year during the holidays, my Mom would loooove to make her Potatoes au Gratin. And with the holidays quickly approaching, I can’t help thinking of her. Now my Potatoes au Gratin with Brie and Caramelized Onions are certainly not her version, but there’s a part of me that thinks she would have truly loved these, if she were still here. This is comfort food at its best. They are creamy, and cheesy, and brie-y!
Ingredients
Ingredients:
- 2 tablespoons unsalted butter
- 2 medium yellow onions, thinly sliced
- 3 cloves garlic, minced
- a few sprigs of thyme
- fine sea salt, a sprinkle on onions while cooking and ½ teaspoon in the milk mixture
- 8 oz. Président® Brie, sliced in half on the diagonal and then thinly sliced like a pie
- 3 lbs. Yukon gold potatoes, peeled
- ½ cup heavy cream
- ½ cup whole milk, you can also use 1 cup of half and half milk instead of 2 different types of milk, if you prefer.
- 1 pinch ground nutmeg
- 1 cup Gruyere cheese, lightly packed and freshly grated
Equipment
- 2.5 to 3-quart Baking Dish
Instructions
Prepare the onions:
- In a large skillet, over medium-low heat, add the butter. Once melted, add in the yellow onions. Sauté for 20 to 30 minutes, stirring often to ensure they caramelize evenly. The key to this is low and slow. If they begin to get too dry then add in a tablespoon of water. Once they begin to become golden in color, add in the garlic, some leaves from one of your sprigs of thyme and season lightly with salt and sauté until done. Set to the side once done.
Prepare the potatoes:
- While the onions are cooking, peel the potatoes and add them into a large pot. Fill the pot with salted water, at least 2 inches above potatoes. Boil just until they are fork tender, about 20 minutes or so depending on their size. They will cook some more in the oven. Once done, drain and allow them to cool to the touch. Once they have cooled, thinly slice them, roughly ¼ inch thick.
- Preheat oven to 375 degrees.
- In a medium bowl, whisk the heavy cream, whole milk, ½ teaspoon salt, and nutmeg together.
- Lightly grease or butter a 2.5 to 3-quart baking dish. You will need to form 4 layers of potatoes, so use what will work best for that. Note: If you can place you 3lb bag of potatoes in it comfortably flat, then you’ve got a winner 🙂 . Place the first 2 layers of your sliced potatoes in your baking dish. Pour half of your milk mixture over the potatoes. Sprinkle with half of your Gruyere cheese, a few slices of brie (leave most of it for the top) and half of your caramelized onions. Now repeat this step placing the rest of your ingredients on the top layer with a few more leaves of thyme (see the picture above).
- Place the baking dish on the center rack of oven and bake until the brie is bubbly and slightly golden, 30 to 40 minutes. If your onions begin to crisp too quickly or too much, cover the dish lightly with aluminum foil because you don't want them to burn.
- Once done, serve and enjoy!
Calories: 523kcal, Carbohydrates: 45g, Protein: 21g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 97mg, Sodium: 424mg, Potassium: 1141mg, Fiber: 6g, Sugar: 5g, Vitamin A: 879IU, Vitamin C: 48mg, Calcium: 370mg, Iron: 2mg