Potato and Caramelized Onion Gratin
Timing an elaborate meal is tricky, but we have a tasty cheat for mashed potatoes: Transform them into a gratin by spreading caramelized onions over them and topping with cheese. Prepare the day before and slide into the oven for a few minutes before serving. Our prediction? This super side dish will steal the spotlight.
Ingredients
- 2 Spanish onions, diced
- ¼ cup (55 g) butter
- ½ cup (125 ml) white wine
- 1 tbsp (15 ml) tomato paste
- Salt and pepper
- 11 cups (1.7 kg) peeled and cubed potatoes
- ¼ cup (55 g) cold butter, cubed
- ½ cup (125 ml) 35% heavy cream
- ½ lb (225 g) firm washed-rind cheese, sliced
- 2 tbsp chopped fresh chives
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a large skillet over medium heat, soften the onions in the butter, stirring frequently, for about 20 minutes or until they begin to caramelize.
- Add the wine and tomato paste. Continue cooking, while stirring, until the wine has completely evaporated. Season with salt and pepper. Transfer to a 12-inch (30 cm) round baking dish.
Timing an elaborate meal is tricky, but we have a tasty cheat for mashed potatoes: Transform them into a gratin by spreading caramelized onions over them and topping with cheese. Prepare the day before and slide into the oven for a few minutes before serving. Our prediction? This super side dish will steal the spotlight.