Potato and Onion Gratin

photo and recipe found here

Trudy, the lovely 99-year-old lady on my Meals on Wheels route, sometimes enjoys perusing the weekly insert that comes in her paper, Relish, with me. We also get a daily paper, but ours is a San Francisco paper, while Trudy’s is local, so we don’t get the insert. A while ago, I came across this recipe, and liked the look of it so much, I made it for dinner that week. I made it with a roast chicken, and it was delicious. It was enough of a hit that Ted requested that I make it for Christmas dinner. Christmas is a bit of a pot luck in our family, and while the main dish was to be rack of lamb (YUM), I was in charge of side dishes. The gratin was a big hit, enjoyed by all. I opted for thyme rather than rosemary, though either would be delicious. You should likely give this one a try.

Potato and Onion Gratin
Yield: 8 servings

Ingredients

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

Instructions

Preheat oven to 350F. Grease a shallow 6-cup baking dish.
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.
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).