Potato gratin with caramelised onion

Originally a French dish, this potato is all the better with rich and delicious caramelised onion.

  • 1 hr 45 mins cooking
  • Serves 6
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Potato gratin with caramelised onion
  • 1 tablespoon olive oil
  • 2 brown onions (400g), sliced thinly
  • 1 tablespoon light brown sugar
  • 3 teaspoon balsamic vinegar
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1 kilogram potatoes
  • 1 tablespoon plain flour
  • 1 3/4 cup (430ml) pouring cream
  • 1/4 cup (60ml) milk
  • 20 gram butter, chopped finely
  • 3/4 cup (90g) coarsely grated gruyere cheese
  • 3/4 cup (50g) stale breadcrumbs


Potato gratin with caramelised onion
  • 1
    Heat oil in frying pan over low heat; cook onion, stirring occasionally, about 20 minutes or until onion softens. Add sugar and vinegar; cook, stirring occasionally, about 10 minutes or until onion is caramelised. Remove from heat; stir in parsley.
  • 2
    Preheat oven to 180°C/350°F. Oil 1.5-litre (6-cup) ovenproof dish.
  • 3
    Using mandoline or V-slicer, cut potatoes into paper thin slices; pat dry with absorbent paper. Layer half the potato in dish; top with caramelised onion, then remaining potato.
  • 4
    Blend flour with a little of the cream in medium jug; stir in remaining cream and milk. Pour cream mixture over potato mixture; dot with butter.
  • 5
    Bake, covered with foil, 1¼ hours. Uncover; sprinkle with combined cheese and breadcrumbs. Bake, uncovered, 15 minutes or until potato is tender. Stand 5 minutes before serving.


We used sebago potatoes in this recipe.