Potato, Onion and Cheddar Gratin

Yield: 6 Servings


3 tablespoons unsalted butter

1 large sweet yellow onion, preferably Vidalia

2 lbs russet potatoes, peeled and thinly sliced

2 cups shredded sharp Cheddar cheese

Salt and freshly ground pepper, to taste

1 ¼ cups chicken broth


Preheat oven to 350 degrees F.  Butter a shallow 1 ½ quart baking casserole.  Melt butter in a skillet over medium heat.  Add the onions and sauté until very soft, about 15-20 minutes.  Alternate layers of the potatoes, onion and cheese in the prepared dish.  Season with salt and pepper as you construct the layers.  Pour the broth over the layers and cover the casserole with a lid or aluminum foil.  Bake for 45-50 minutes.  Uncover and continue to bake for another 15-20 minutes, until the top is golden brown and the potatoes are tender.  Remove from oven and serve hot.  Any leftovers are always great the next day!


Adapted – Sarah Leah Chase – Cold Weather Cooking – 1990