Creamy Gratinated Potatoes

Ingredients

• 3 tbsp butter (Divided: for caramelizing the onion and greasing the dish.)
• 1 onion (Finely sliced or chopped; caramelized.)
• 1 tsp fresh thyme (Leaves only, or finely chopped.)
• salt (To taste.)
• black pepper (To taste.)
• 2 cup cooking cream (Add to the caramelized onion and heat before assembling.)
• 1.2 kg potatoes (Peeled and cut into very thin slices.)
• 1 tbsp butter (For greasing the ovenproof dish.)
• 1.5 cup gratin cheese (Grated; use to cover the final layer.)

Steps

1. 1

   Preheat the oven to 180 °C (350 °F) for the first stage of cooking. Have an ovenproof dish ready, large enough to accommodate several layers.

2. 2

   Melt the butter intended for the onion in a pot over medium heat. Add the onion, thyme, salt, and pepper.

3. 3

   Cook the onion slowly, stirring occasionally, until soft, golden, and caramelized. It should smell sweet and not burn; this process takes approximately 10 to 15 minutes.

4. 4

   Add the cream to the pot with the onion. Cook for a few minutes over medium heat, without allowing it to boil vigorously, until hot and lightly infused with the flavor of the onion and thyme.

5. 5

   Turn off the heat and set the hot cream aside.

6. 6

   Peel the potatoes and cut them into very thin, uniform slices, ideally approximately 2 to 3 mm thick, so they cook evenly.

7. 7

   Grease the ovenproof dish with the remaining butter, covering the bottom and sides.

8. 8

   Arrange a first layer of potato slices, overlapping them slightly and covering the entire bottom.

9. 9

   Pour a layer of the onion cream over the potatoes, distributing it evenly.

10. 10

    Continue assembling alternating layers of potatoes and cream until the ingredients are used up. Finish with a layer of cream and cover the surface with the grated cheese.

11. 11

    Cover the dish tightly with aluminum foil and bake at 180 °C (350 °F) for approximately 40 minutes, until the potatoes begin to become tender when pierced with a knife.

12. 12

    Carefully remove the aluminum foil. Increase the oven temperature to 220 °C (425 °F), or use a high temperature, and return the dish to the oven.

13. 13

    Bake uncovered until the cheese is completely melted, golden, and gratinated, and the potatoes are tender. Watch closely during the final minutes to prevent the surface from burning.

14. 14

    Let the potatoes rest for 5 to 10 minutes before serving, so the cream can set and the layers can be portioned more easily.

Notes

The quantities were not specified in the publication; they were estimated for 6 servings. The publication indicates baking covered for approximately 40 minutes, then uncovering and baking at a high temperature until gratinated. If the potatoes are still firm when the foil is removed, cover again and bake for a few more minutes before gratinating.

Nutrition per serving

• side dish
• vegetarian
• baked
• gratinated
• creamy
• comfort food
• home cooking