Potato Gratin with Parmesan and Caramelized Onions

Name: Potato Gratin with Parmesan and Caramelized Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds Yukon Gold potatoes; 1 teaspoon canola oil; 1 teaspoon olive oil; 2 medium onions, thinly sliced; 1 small garlic clove, minced; 1/4 teaspoon minced rosemary; 1/4 teaspoon minced sage; 1/4 teaspoon minced thyme; Salt and freshly ground pepper; Vegetable oil cooking spray; 1/2 cup freshly grated Parmesan cheese (about 2 ounces); 3 large egg whites plus 2 large whole eggs; 3/4 cup skim milk; 3 tablespoons nonfat dry milk; 1/8 teaspoon freshly grated nutmeg

Servings: persons

1 1/2 pounds Yukon Gold potatoes
1 teaspoon canola oil
1 teaspoon olive oil
2 medium onions, thinly sliced
1 small garlic clove, minced
1/4 teaspoon minced rosemary
1/4 teaspoon minced sage
1/4 teaspoon minced thyme
Salt and freshly ground pepper
Vegetable oil cooking spray
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3 large egg whites plus 2 large whole eggs
3/4 cup skim milk
3 tablespoons nonfat dry milk
1/8 teaspoon freshly grated nutmeg

1
In a steamer basket, steam the potatoes until tender, about 20 minutes.
2
Let the potatoes cool slightly, then peel and cut them into 1/4 -inch-thick slices.
3
Meanwhile, heat the canola and olive oils in a medium skillet.
4
Add the onions and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes.
5
Reduce the heat to moderately low and cook, stirring, until caramelized, about 15 minutes; add 1 to 2 tablespoons of water if the skillet is dry.
6
Stir in the garlic, rosemary, sage and thyme and season with salt and pepper.
7
Preheat the oven to 350.
8
Coat a 9-inch deep-dish pie pan with cooking spray.
9
Arrange half of the potato slices in the pie pan, overlapping them slightly, and season with salt and pepper.
10
Top with the onions and half of the Parmesan cheese.
11
Cover with the remaining potato slices.
12
In a bowl, combine the egg whites, whole eggs, skim milk, dry milk and nutmeg and season with salt and pepper.
13
Pour the custard over the potatoes and sprinkle the remaining Parmesan on top.
14
Bake the gratin for about 45 minutes, or until the custard is set and the top is golden.
15
Let the gratin rest for 10 minutes before serving.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds Yukon Gold potatoes, 1 teaspoon canola oil, 1 teaspoon olive oil, 2 medium onions, thinly sliced, and more.

Yes, Potato Gratin with Parmesan and Caramelized Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!