Potato and onion gratin


A potato and onion gratin is a great side dish for any kind of meat and fish. This version is even tastier than a classic potato gratin. Ready within 45 minutes.

45 minutes 4 people Side dishes
Potato and onion gratin


(✓ Tip: click to check off)

  • 800 gram waxy potatoes
  • 1 onion
  • 1 garlic clove
  • butter for coating
  • 300 ml cream
  • 2 eggs
  • 200 gram grated Emmentaler cheese
  • pinch of nutmeg
  • pepper and salt to taste
Potato and onion gratin ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • medium-sized skillet
  • potato peeler
  • food processor or mandoline
  • oven
  • oven dish
  • bowl
  • whisk


45 minutes 4 people Side dishes

View the original recipe via:

Preparation -- 15 minutes

PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. PEEL the onion and garlic clove, finely chop the garlic and divide the onion into half thin rings.

HEAT a knob of butter in a skillet and sauté the onion and garlic for a few minutes. Meanwhile COAT an oven dish with butter. PEEL the potatoes and divide them into thin slices.

The easiest way is using a food processor or mandoline. COMBINE the potato slices with the onion and garlic and DIVIDE them evenly over the oven dish.

COMBINE the eggs and cream in a bowl and season with nutmeg, pepper and salt. DIVIDE the mixture over the oven dish and make sure the potatoes are covered as much as possible.

FINISH with a layer of grated cheese. 

Potato and onion gratin
Potato and onion gratin

Finishing the potato and onion gratin -- 30 minutes

BAKE the gratin in the oven for about 30 minutes, or until the top is beautiful golden brown and you'll have a crusty cheese crust on top. SERVE with some meat or fish, warm veggies or salad. Enjoy!

What do you think of this recipe?
1 vote

← Previous recipe
Chicken satay
Next recipe →
Red wine risotto