Best 9 Warm Onion Potato Gratin Recipes

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Indulge in a delectable culinary journey with our warm onion-potato gratin, a timeless classic perfected with a creamy and flavorful twist. This scrumptious dish embodies comfort food at its finest, featuring tender potatoes and onions enveloped in a velvety, cheesy sauce. Baked to golden perfection, each bite offers a symphony of textures and flavors that will tantalize your taste buds.

Our collection of recipes caters to various dietary preferences and cooking styles. For those seeking a vegetarian delight, the classic onion-potato gratin shines as a hearty and satisfying main course. Meanwhile, meat lovers can delight in variations such as the bacon and cheese gratin, where crispy bacon adds a smoky, savory dimension to the dish.

If you're looking for a lighter option, the zucchini and potato gratin offers a refreshing twist, combining the delicate sweetness of zucchini with the earthy flavors of potatoes. And for those with dietary restrictions, the gluten-free onion-potato gratin ensures everyone can savor this culinary masterpiece.

Feel free to experiment with different cheeses to personalize your gratin. From the classic Gruyère to the nutty sharpness of Parmesan or the tangy bite of Cheddar, the cheese selection adds another layer of flavor complexity.

No matter your preference, our warm onion-potato gratin recipes promise an unforgettable dining experience. Gather your loved ones, preheat your oven, and embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ONION POTATO GRATIN



Onion Potato Gratin image

Onion potato gratin with sliced Yukon Gold potatoes, baked with onions, with heavy cream and Gruyere and Parmesan cheeses.

Provided by Elise Bauer

Categories     Side Dish     Comfort Food     Make-ahead     Quick and Easy     Gratin     Onion     Potato

Time 1h5m

Yield 4

Number Of Ingredients 10

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
1 large yellow onion, thinly sliced
2 tablespoons unsalted butter
Salt
2 teaspoons Herbes de Provence, or dried thyme
1/2 teaspoon white pepper
1/2 teaspoon nutmeg
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 tablespoons (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup half and half (half cream, half milk)

Steps:

  • Preheat oven to 400°F
  • Boil the potatoes: Boil the potatoes for 4 minutes in salted water (1 tablespoon of salt for 2 quarts of water). Drain and set aside.
  • Sauté the onions, sprinkle with salt and herbs: Heat the butter over medium-high heat in a large sauté pan and cook the onions, stirring occasionally, until they are softened, about 5 minutes. Sprinkle them with salt and the Herbes de Provence. Turn off the heat and set aside.
  • Layer potatoes, cheeses, onions, nutmeg in baking dish, pour over with half and half: Spread half of the sliced potatoes over the bottom of an 11x7-inch baking dish (Pyrex works well). Sprinkle well with salt and white pepper. Sprinkle with about a third of the Gruyere and Parmesan cheeses. Top with the onions, the nutmeg and another 1/3 of the cheeses. Layer the remaining sliced potatoes on top of the cheeses. Pour the half and half over everything. Sprinkle again with salt and pepper. Sprinkle the remaining one-third of the cheeses over everything. (At this point you can make a day ahead, just cover and refrigerate until time to cook.)

FRENCH ONION SOUP POTATO GRATIN



French Onion Soup Potato Gratin image

Provided by Food Network

Categories     side-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, wrapper reserved
5 large Spanish onions, sliced about 1/4 inch thick
Kosher salt and freshly ground black pepper
About 3/4 cup beef stock
2 tablespoons sherry
2 teaspoons Dijon mustard
3 pounds Yukon gold potatoes
Kosher salt and freshly ground black pepper
1 pound Gruyere, shredded
8 ounces mozzarella, shredded
1 1/4 cups heavy cream
1 1/4 cups beef stock
One 4 1/2-ounce bag premade croutons, lightly crushed
One 3 1/2-ounce bag French fried onions

Steps:

  • For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
  • For the potato gratin: Preheat the oven to 400 degrees F.
  • Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
  • Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
  • Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
  • In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
  • In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
  • Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

POTATO GRATIN WITH SPRING ONIONS



Potato Gratin with Spring Onions image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

2 1/2 cups heavy cream
3 sprigs thyme
2 bay leaves
1 clove garlic, grated
1/4 teaspoon freshly grated nutmeg
1 bunch spring onions (whites finely chopped, greens thinly sliced)
Kosher salt and freshly ground pepper
3 pounds large Yukon Gold potatoes, peeled and thinly sliced (preferably on a mandoline)
2 cups shredded havarti cheese (about 8 ounces)

Steps:

  • Preheat the oven to 375 degrees F. Combine the heavy cream, thyme, bay leaves, garlic and nutmeg in a medium saucepan. Bring to a gentle simmer over medium heat. Add the spring onion whites and simmer until just starting to soften, about 5 minutes. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Remove the thyme sprigs and bay leaves. Stir in about half of the spring onion greens.
  • Spread the potatoes in a 9-by-13-inch baking dish. Pour the cream mixture over the top and gently stir, pressing and submerging the potatoes to make an even layer. Cover with foil and bake until the potatoes are tender and the cream is bubbling, 45 to 55 minutes.
  • Uncover the potatoes and sprinkle with the cheese. Bake until the cheese is golden, 10 to 15 minutes. Let cool 15 minutes. Sprinkle with the remaining spring onion greens just before serving.

WARM ONION-POTATO GRATIN



Warm Onion-Potato Gratin image

Categories     Cheese     Onion     Potato     Side     Bake     Casserole/Gratin     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 5

1 cup (packed) grated Gruy&ère cheese (about 4 ounces)
8 tablespoons (packed) freshly grated Parmesan cheese (about 2 ounces)
2/3 cup whipping cream
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
3/4 pound onions, thinly sliced

Steps:

  • Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato-onion mixture well.
  • Arrange half of potato-onion mixture in 11x7-inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruy&ère cheese, then 2 tablespoons Parmesan cheese. Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper, then remaining 2/3 cup Gruy&ère cheese and 6 tablespoons Parmesan cheese. (Can be prepared 8 hours ahead. Cover and refrigerate.) Preheat oven to 400°F. Bake gratin uncovered until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

POTATO GRATIN WITH SWISS CHARD AND SUMAC ONIONS



Potato Gratin With Swiss Chard and Sumac Onions image

This is not your typical potato gratin: The Cheddar and brown-butter pine nuts make it rich but not overly so, as the sumac onions and lemon juice lift the gratin to vibrant heights. Sumac is a tart and astringent spice used heavily in Middle Eastern cooking, adding sharpness to food where needed. These onions are great thrown into pasta and salads, or served with roasted chicken. The gratin can stand as a veggie main with a zesty salad alongside, as an accompaniment to your protein of choice or as part of a larger spread. Get ahead by making the onions and preparing all your ingredients (except the potatoes) well in advance, so they're ready to be assembled together before baking. Once the whole thing goes in the oven, you'll have ample time to get any accompaniments ready. You can serve this warm, but it also sits well to be served at room temperature.

Provided by Yotam Ottolenghi

Categories     dinner, lunch, casseroles, vegetables, main course, side dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 16

1/4 cup/60 milliliters olive oil
1 1/2 pounds/680 grams red onions, peeled, halved and sliced about 1-centimeter thick
Kosher salt
1 1/2 tablespoons dried sumac
2 1/2 pounds/1.1 kilograms (skin-on) Yukon Gold potatoes, sliced using a mandoline or very thinly sliced into rounds
1 3/4 pounds/800 grams green Swiss chard, leaves torn from stems (stems reserved for another use) and roughly shredded (about 6 packed cups/315 grams)
2/3 cup/30 grams roughly chopped fresh parsley, plus 2 tablespoons/5 grams finely chopped parsley for garnish
6 garlic cloves, minced
2 teaspoons finely grated lemon zest, plus 1/4 cup juice (from 2 lemons)
Kosher salt and freshly ground black pepper
8 ounces/225 grams mature Cheddar, roughly grated (about 3 cups)
1 cup/240 milliliters chicken or vegetable stock
3 tablespoons heavy cream (double cream)
2 tablespoons/30 grams unsalted butter
1/2 cup/65 grams pine nuts
Kosher salt

Steps:

  • Heat oven to 375 degrees Fahrenheit/180 degrees Celsius.
  • Prepare the onions: Add the oil to a large, ovenproof lidded skillet and heat over medium-high. Add the onions and 1 teaspoon salt to the hot oil and cook, stirring occasionally, until softened and browned, 15 to 20 minutes. Stir in the sumac and remove from the heat. Transfer the mixture to a bowl.
  • Prepare the gratin: Add the potatoes, shredded chard, parsley, garlic, lemon zest, 1 tablespoon salt and 1 teaspoon pepper to a large bowl and mix well to combine. Fold through three-quarters of the sumac onions and half the cheese, then transfer everything to the skillet, smoothing out the top to even out the potato slices. In a measuring cup or bowl, combine the stock, cream and lemon juice, and pour this all over the potato mixture. Cover tightly with foil, then top with the lid. Bake for 1 hour.
  • Remove the gratin from the oven, and remove the lid and foil. Sprinkle evenly with the remaining cheese and bake, uncovered, until golden and bubbling, 35 to 40 minutes. Remove from heat and let gratin settle for 10 minutes.
  • Meanwhile, prepare the pine nuts: Add the butter to a medium skillet and melt over medium-high heat. Once melted, add the pine nuts and 1/4 teaspoon salt and cook, stirring occasionally, until the nuts are golden and the butter has browned, 2 to 3 minutes. Add the buttered nuts to the bowl with the remaining sumac onions.
  • When ready to serve, stir the extra parsley into the sumac onion mixture and spoon this all over the gratin.

CREAMY POTATO GRATIN WITH CARAMELISED ONIONS



Creamy potato gratin with caramelised onions image

The sweetness of the caramelised onions cuts through the rich creaminess of this dauphinoise-style bake

Provided by Good Food team

Categories     Side dish

Time 2h35m

Number Of Ingredients 9

2 tbsp olive oil
2 onions , thinly sliced
2 thyme sprigs, leaves picked, plus extra to serve
150ml double cream
175ml milk
1.25kg/2lb 12oz large potatoes , peeled and thinly sliced
butter , for greasing
100g crème fraîche
85g parmesan , grated

Steps:

  • Up to 2 days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover, and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
  • Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 11⁄2 hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
  • On the day, heat the oven to 220C/200C fan/gas 7. Uncover the gratin, spread the crème fraîche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.

Nutrition Facts : Calories 357 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.29 milligram of sodium

PARMESAN-CRUSTED AU GRATIN POTATOES AND ONION



Parmesan-Crusted Au Gratin Potatoes and Onion image

Potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping.

Provided by Tom Paull

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h15m

Yield 10

Number Of Ingredients 13

4 pounds russet potatoes, cut into 1/4-inch slices
salt and ground black pepper to taste
6 tablespoons butter
6 tablespoons all-purpose flour
1 ½ cups whole milk
1 cup heavy whipping cream
2 ½ cups shredded mild Cheddar cheese
1 cup shredded Asiago cheese
1 sweet onion, sliced into rings
¾ cup sliced green onions
⅓ cup shaved Parmesan cheese
7 buttery round crackers (such as Ritz®), crushed
2 tablespoons chopped fresh parsley

Steps:

  • Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
  • Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
  • Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
  • Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.

Nutrition Facts : Calories 507.3 calories, Carbohydrate 41.5 g, Cholesterol 96.2 mg, Fat 31 g, Fiber 4.6 g, Protein 17.1 g, SaturatedFat 19.1 g, Sodium 455.8 mg, Sugar 4.2 g

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

WARM ONIION POTATO GRATIN



WARM ONIION POTATO GRATIN image

Categories     Potato     Side     Bake

Yield 4 servings

Number Of Ingredients 5

1 1/2 lbs Yukon Gold Potatoes, peeled, cut into 1/4" slices
3/4 lb onions thinly sliced
1 cp (packed) grated Gruyere cheese (about 4 oz)
8 tbls (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cp whipping cream

Steps:

  • Combine potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tneder, about 3 minuites. Drain potato-onion mixture well. Arrange half of of potato-onion mixture in 11 x 7" glass bakeing dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese than 2 tbls Parmesan cheese. Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper, then remaining 2/3 cp Gruyere cheese and 6 tbls Parmesan cheese. Can be prepared 8 hours ahead. Cover and refrigerate Preheat oven to 400. Bake gratin uncovered until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden 2 minutes.

Tips:

  • Use high-quality ingredients: Choose firm, waxy potatoes that will hold their shape during cooking, such as Yukon Gold or Red potatoes. Use sweet onions for a milder flavor, or yellow onions for a more pungent flavor.
  • Slice the potatoes and onions thinly: This will help them cook evenly. You can use a mandoline or a sharp knife to slice the potatoes and onions.
  • Layer the potatoes and onions in a greased baking dish: Be sure to overlap the potatoes and onions slightly so that they cook evenly.
  • Season each layer of potatoes and onions with salt and pepper: This will help to enhance the flavor of the dish.
  • Pour the cream mixture over the potatoes and onions: The cream mixture should just cover the potatoes and onions.
  • Bake the gratin in a preheated oven until the potatoes are tender and the top is golden brown: This will take about 1 hour to 1 hour and 15 minutes.
  • Let the gratin cool slightly before serving: This will help the gratin to set and make it easier to slice.

Conclusion:

Warm onion potato gratin is a delicious and comforting dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be tailored to your own taste. With its creamy texture, cheesy flavor, and crispy top, this gratin is sure to be a hit with everyone who tries it.

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