Gratin Dauphinois with Caramelized Onions

Gratin Dauphinois or Scalloped Potatoes with Caramelized Onion

This is a classic and can be served with any type of meat but my favorite is with glazed ham.  This is a really easy recipe to make ahead of time and it can be cooked just before serving.  The key is to precook the potatoes in the milk/cream to ensure that they are cooked evenly and properly.  



You can use individual ramekins or one large ramekin - depends on how you want to present it.


You will need:  for 4 people


4 large potatoes peeled (remember to keep in water once peeled so they don't brown);
1 large onion sliced
Milk (whole is better), cream
Thyme,
Whole clove of garlic peeled  
1 tbsp of powdered chicken stock diluted in a bit of boiling water;
Salt, pepper
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1. Preheat oven to 350° F (170° C) 
2. Slice the potatoes evenly with a japanese mandolin or by hand (but they must be the same thickness to cook evenly);
3. Place the potato slices in a pot and add whole milk 3/4 of the way up.
4. Add enough cream to cover the potatoes;
5. Add thyme,  and whole clove of garlic (this will infuse the cooking liquid with extra flavor);
6. Add diluted chicken stock;
7. Slowly bring the potatoes to boil and cook on a very gentle boil until they are feel just tender when pierced with a knife;
8. While potatoes are cooking, cook onion slices in a bit of oil on a medium heat until slightly colored;
9. Drain potatoes and keep cooking liquid (remove garlic at this point);
10. Return cooking liquid to heat to reduce slightly if needed it should be thick like cream;
11. Generously butter your ramekins and begin layering potatoes and onions;
12. Finish with a layer of potatoes;
13. Pour reduced cooking liquid over potatoes to about 3/4 of the way up.
14. Place a few small pats of butter scattered over the potatoes, season and place in the oven;
15. Cook until top is golden brown (remember potatoes are already almost cooked so this should take only about 20 minutes).
16. Remove from oven and let cool slightly before serving.