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Blue Cheese Potato Gratin Recipe Easy Homemade Caramelized Onion Twist

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A comforting and indulgent potato gratin featuring layers of tender potatoes, caramelized onions, and creamy blue cheese sauce. Perfect for holiday meals, dinner parties, or a cozy weekend treat.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 6 ounces crumbled blue cheese (Stilton or Roquefort preferred)
  • 2 large yellow onions, thinly sliced
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 2 cloves garlic, minced (optional)
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional)
  • A pinch of freshly grated nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Butter your baking dish generously to prevent sticking and add richness.
  2. Heat 2 tablespoons of unsalted butter in a large skillet over medium-low heat. Add the sliced onions with a pinch of salt. Cook slowly, stirring every few minutes, until the onions turn a deep golden brown and smell sweet, about 30-40 minutes.
  3. While onions cook, peel and slice potatoes about 1/8 inch thick. If using a mandoline, be extra cautious.
  4. In a mixing bowl, whisk together the heavy cream, milk, minced garlic, fresh thyme, salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning.
  5. Arrange a layer of potato slices evenly on the bottom of the baking dish. Sprinkle a portion of the caramelized onions over the potatoes, then crumble some blue cheese on top. Repeat layering until all ingredients are used, finishing with a layer of potatoes and blue cheese on top.
  6. Pour the cream mixture evenly over the layered potatoes and cheese. Press down lightly with a spatula to help the liquid settle between layers.
  7. Bake uncovered in the preheated oven for 50-60 minutes until the gratin bubbles around the edges, the top is golden brown, and a knife inserted in the center meets tender potatoes.
  8. Let the gratin rest for about 10 minutes after removing it from the oven to help the sauce thicken and make serving cleaner.

Notes

Caramelize onions slowly over medium-low heat to avoid bitterness. Soak potato slices in cold water for 10 minutes before layering to remove excess starch and prevent gluey texture. Tent with foil if the top browns too quickly. Rest gratin for 10 minutes before serving for better texture.

Nutrition

Keywords: blue cheese, potato gratin, caramelized onions, comfort food, easy side dish, holiday recipe

Find it online: https://tempotaste.com/blue-cheese-potato-gratin-recipe-easy-homemade-caramelized-onion-twist/