Cheesy Potato Gratin with Caramelised Onion

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This heavenly and rich potato gratin is layered with caramelised onions and a thick layer of melted Gruyere cheese. Potato Gratin with Caramelised Onions is a classic French recipe that makes the perfect side dish to chicken, turkey or fish.

Simply double the recipe for extra helpings – you’ll be thankful for the tasty leftovers!

Serves: 2


  • 50g butter
  • 1 large onion, thinly sliced
  • 1 garlic clove, mashed into a paste
  • 300g potatoes, peeled and thinly sliced into discs
  • 175ml milk
  • 1/2 teaspoon dried thyme
  • salt and black pepper, to taste
  • 50g Gruyere cheese


Preheat oven to 175 degrees Celsius.

In a large saucepan melt butter over medium-high heat. Add the onion and cook for five minutes until softened and lightly caramelised. Throw in garlic and sauté for another minute.

Add the potato and milk into the saucepan and bring to the boil. Cook on medium heat for three or four minutes until consistency thickens.

Note: if thickening doesn’t occur naturally, try adding a tablespoon of flour dissolved into a little milk to thicken contents. Make sure to stir in well.

Then, add the thyme and season with salt and pepper

Transfer contents to an 8 x 8-inch square baking dish and sprinkle with a good dose of cheese.

Bake for 20 to 30 minutes, or until bubbling and the cheese is golden.

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Total Comments: 2
  1. 0

    Potatoes done the German way!
    Tried it once and yes it does thicken, however, I would prefer the onions and potatoes separately served after cooking them separately.
    A tantalising tease of different flavours yet complimenting each other.

  2. 0

    less mess if you make pommes lyonnaise by simply caramelising onions (you need one onion per tater), slice taters, season onions with salt, pepper, thyme and parsley, then layer onions and taters in a buttered dish, sprinkle with cheese and bake 45 mins at 180ºC.



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