Featured Recipe
Potato Gratin with Onion Melt
By Kate
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A reinterpretation of a potato gratin featuring caramelized onions simmered in sherry instead of white wine and garlic oil replacing butter in the mash. Uses smoked gouda instead of washed rind cheese. Potatoes mashed with sour cream and olive oil for extra tang. Onion base cooked longer for deep color. Baked slightly longer with a final broil for golden cheese crust. Ciboulettes swapped with fresh thyme leaves for herbaceous notes.
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Prep:
35 min
Cook:
55 min
Total:
Serves:
12 servings
gratin
potato dishes
main course
Introduction
Potatoes mashed with olive oil and sour cream. Caramelized onions linger longer, deep amber notes. Sherry for sweetness roundness—no wine. Smoked gouda instead of usual cheese. Thyme instead of chives. All layered and baked, then broiled for crusty top. Aroma fills the kitchen—savory, smoky, herbaceous. Takes time, but worth the wait. Comfort food reimagined. Simple ingredients transformed. No fuss. Just slow-cooked depth and rich creaminess. Meal for a crowd or quiet night. Hearty, textured, satisfying. Some steps swapped, some quantities nudged. Cheese melts differently but stays melty. Onion base thicker, more intense.
Ingredients
Caramelized Onion Base
- 2 Spanish onions, diced
- 60 g (¼ cup plus 1 tbsp) unsalted garlic-infused olive oil
- 125 ml (½ cup) dry sherry
- 15 ml (1 tbsp) tomato purée
- Salt and freshly ground black pepper
- 1.2 kg (8 cups) potatoes, peeled and cubed
- 60 g (¼ cup plus 1 tbsp) cold olive oil
- 125 ml (½ cup) sour cream
- 225 g (½ lb) smoked gouda, sliced
- 30 ml (2 tbsp) fresh thyme leaves
Potato Mash
About the ingredients
Onions caramelize better with garlic oil than butter for subtle garlic notes without overpowering. Sherry adds a different sweetness profile compared to dry white wine, enriching the onion base. Smoked gouda replaces washed rind cheese for smoky depth and excellent meltability. Potatoes reduced to 1.2 kg (down from 1.7 kg) to balance richness from added fat. Olive oil colder and in slightly higher quantity to keep mash creamy but not greasy. Sour cream replaces heavy cream for tang and lighter mouthfeel. Fresh thyme leaves provide a woodsy aroma contrasting the mellow onions and cheese. Avoid over-boiling potatoes or mashing too finely—texture is key.
Method
Caramelized Onion Base
- 1. Adjust oven rack to center position. Preheat to 210°C (410°F).
- 2. Heat garlic oil in large skillet over medium heat. Add diced onions. Stir frequently. Cook about 25 minutes until dark golden with caramel notes. No shortcuts here.
- 3. Pour in sherry and stir in tomato purée. Keep cooking on medium-low, stirring until liquid evaporates fully. Season with salt and pepper. Transfer this aromatic base to a 30 cm (12 inch) round baking dish.
- 4. While onions cook, boil potatoes in salted water until tender, around 18 minutes. Drain well.
- 5. Immediately mash potatoes with cold olive oil until creamy but still a bit textured. Fold in sour cream, season with salt and pepper. Spread evenly over the caramelized onions in the dish.
- 6. Layer sliced smoked gouda over potato mash, cover thoroughly.
- 7. Bake at 210°C (410°F) for 25 minutes. Then switch to broil for 4 to 6 minutes or until cheese bubbles and turns light golden brown.
- 8. Remove from oven. Rest 10 minutes. Scatter fresh thyme just before serving.
Potato Mash
Technique Tips
Caramelizing onions can take up to 25 minutes but stir often to avoid burning. Use moderate heat. When adding sherry and tomato purée, ensure evaporation is complete—this intensifies flavor and prevents sogginess. Mash potatoes right after draining while hot for smooth incorporation of fats. Spread mash carefully over onions to prevent mixing but ensure coverage. Cheese layered thickly for melting and browning effect. Baking at elevated temperature reduces time slightly but monitor to avoid drying. Final broil adds texture and color—watch closely. Resting allows flavors to meld and cheese to set. Sprinkle thyme right before serving to keep fresh aroma vibrant.
Chef's Notes
- 💡 Use a large skillet for caramelizing onions. Avoid overcrowding. They need space. Stir often. Keep heat moderate. 25 minutes is key. Wait for deep golden color. Temperature control matters. This is about slow cooking.
- 💡 For boiling potatoes, add plenty of salt to water. Flavor is vital. Boil until tender—but don't overcook. You want them soft, but still firm. Drain completely after. When hot, mash immediately.
- 💡 When mashing, incorporate fats steadily. Cold olive oil is best for creaminess. Sour cream gives a slight tang. Mix well but keep texture. Don't rush it. Avoid a rubbery mash. That's not what you want.
- 💡 Thyme can be fresh or dried, but fresh gives better aroma. Layer generously over the top before serving. A final touch adds brightness. It offsets the richness of onion and cheese.
- 💡 Final bake and broil are crucial. Bake at 210°C, but watch for dryness. Broil must be monitored closely. It can go from golden to burnt quickly. If too golden, lower temp small but effective steps.
Kitchen Wisdom
Can I use butter instead of garlic-infused olive oil?
Yes, but oil suits better. Butter burns easier. It's all about that deep flavor.
What if my onions aren't caramelizing?
Lower heat slightly. Keep stirring. Don’t rush. Patience wins with onions.
How do I store leftovers?
They can go in the fridge for up to 3 days. Make sure it's in an airtight container. Reheat gently.
Can I freeze potato gratin?
Yes, but texture might change. Assemble, then freeze before baking for best results. Reheat thoroughly before serving.
