Credit for this wonderful side dish goes to Michele Dedeaux Engemann, who notes her family serves it every Christmas Eve along with a Honey Baked Ham. It comes together fairly quickly, and can be made ahead and kept warm in a low oven or warming drawer. We thought this was easy and delicious! Do check out the other terrific potato dish on this site called Gratin Dauphinois; one of these will be perfect for your holiday dinner.
2 onions
4 T. butter
6 medium potatoes, peeled
salt and pepper to taste
1 cup chicken broth
1/4 lb. Gruyere cheese, shredded
Thinly slice the onions and saute in butter until limp and golden. Thinly slice the potatoes and place in an au gratin or shallow baking dish; flatten and sprinkle with salt and freshly ground pepper. Spread the onions evenly over, and then cover with the chicken broth and sprinkle with shredded Gruyere cheese.. Bake in a preheated oven at 400 degrees for 30 to 40 minutes or until the top is brown and bubbling. Serves 6-8.
Note: I used large Yukon Gold potatoes; easy to peel.
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Had all the kids home for dinner on Sunday. We like to do something hearty for the “big boys” so Mike did rib eyes on the Big Green Egg and I made these potatoes. They were a big hit! How can you miss with potatoes, onions & cheese? I’m doing this recipe again tonight for Valentine’s Day company. Thank you! Anxious to try the barley soup –
Twice in one week! Love it! Isn’t it wonderful to have the reasons to need to make rich potato dishes ? Happy Valentines Day Yvonne!