Potato Gratin With Caramelized Onion and Prosciutto (Or Bacon)
- Ready In:
- 4hrs 45mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 5 lbs onions, yellow (about 6 very large)
- 1⁄2 cup vegetable oil (see note below, in directions)
- 1 tablespoon salt
- 3 lbs wax potatoes, unpeeled (about 7)
- 3 1⁄2 cups milk
- 1⁄2 cup heavy cream
- 2 -3 garlic cloves
- 2 bay leaves
- butter
- 4 slices prosciutto, thinly sliced (or 6 slices bacon, cooked and crumbled)
- 6 ounces gruyere or 6 ounces emmenthaler cheese, grated
- white pepper (optional)
directions
- First, the caramelized onions:.
- IN EACH STEP, YOU WILL NEED TO STIR ABOUT EVERY 10-15 MINUTES, UNLESS OTHERWISE NOTED.
- Cut off stem and root ends of onions, and peel away the dried skin. Slice into 1/4" slices adn gather in a large, heavy bottomed pot. A 7 qt pot works perfectly.
- Pour the oil and salt over onions and toss to combine. (NOTE: Because I fried bacon to use for the dish, I used 2 T of the bacon fat, and then added veggie oil to make up the 1/2 Cup. Gave a great other layer of flavor to the onions) Set over medium heat and cover. Cook until onions begin to wilt, for 20-30 minutes. (Don't forget the stirring!)
- Reduce heat to low and continue cooking, with pot still covered, for 45 minutes. (are you still stirring?).
- Remove the lid, increase heat to medium and cook (stirring) 30 minutes, or until most of moisture has evaporated.
- Reduce heat to low and continue cooking for about 2 hours, stirring every 20 minutes.
- Continue cooking and stirring for about 1 more hour. You'll need to watch more carefully now, stirring about every 10 minutes. Cook until onions have been reduced to a deep reddish-brown marmalade, watching that they do not dry out. When done, removed from heat and set aside to cool.
- -----------------------------.
- Slice potatoes as thinly as possible (a V-slicer works great). Place potatoes in a 3 qt heavy bottomed pot or saucepan and add milk, cream, garlic, salt and bay leaves. Cover and bring ust to a gentle simmer, then remove lid and cook until potatoes are firm but tender, 15-20 minutes.
- Heat oven to 375 and put a large cookie sheet on bottom rack to catch drips. Position another rack in center of oven.
- Rub inside of large gratin dish with generous amount of butter. Using a slotted spon, transfer about half of the potatoes to the dish, in an even layer. Stir together caramelized onions and bacon/prosciutto adn distribute evenly on top of potatoes (should be enough for a very thin layer). Top with 1/4 of the cheese.
- Put the remaning potatoes in the dish, smooth to an even layer and pour cooking liquid on top. I like to shake on a good dusting of white pepper, but this is optional. Scatter the remaining cheese over the top and bake until top is bubbly and evenly browned.
- Let sit for about 10-15 minutes before serving.
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RECIPE SUBMITTED BY
Kmac
United States
I Love Good Food! And enjoy cooking good meals for friends and family. Learned from both my mom and dad, who were equally skilled in the kitchen -- although my dad has always been the one that can take some ingredients and make up something spectacular.