Potato and Onion Gratin

Alan Benson
  • Yield: 8 servings


1/3cup olive oil
2large onions, cut into halves and thinly sliced
1teaspoon chopped thyme or rosemary leaves
2pounds waxy potatoes (such as Yukon Golds), thinly sliced
1teaspoon salt
Freshly ground black pepper
1cup reduced-sodium chicken broth


  1. Preheat oven to 350F. Grease a shallow 6-cup baking dish.
  2. Heat oil in a saucepan over medium heat. Add onion and cook until soft and golden brown, about 20 minutes, stirring occasionally. Remove from heat and stir in thyme.
  3. Arrange one-third of the potatoes in prepared pan. Top with one-third of the onions and sprinkle with salt and pepper. Repeat layers twice, ending with onions. Pour broth over top. Cover with foil and bake 1 hour. Remove foil and bake 15 to 20 minutes, until golden brown. 

Recipe reprinted with permission from The Monday Morning Cooking Club’s The Feast Goes On (Harper Collins, 2014).