- Root vegetables
- Potato side dishes
- Baked potato
A gourmet twist on au gratin potatoes, I developed this show-stopping side dish with caramelised onions and fresh herbs.
47 people made this
- 4 large onions, thinly sliced
- 7 tablespoons light brown soft sugar
- 110g butter
- 6 large King Edward or Maris Piper potatoes, scrubbed and sliced
- 250ml double cream
- 2 sprigs fresh rosemary, chopped
MethodPrep:20min ›Cook:1hr45min ›Ready in:2hr5min
- Place onion, butter and brown sugar into a large frying pan over low heat. Cook, stirring occasionally, until the onions have caramelised, about 45 minutes.
- Preheat the oven to 180 C / Gas 4. Lightly grease a 20x30cm baking dish with butter.
- Place a single layer of potato slices in the bottom of the prepared baking dish. Cover with a thin layer of onions. Drizzle some of the cream, and sprinkle some of the rosemary over the layer. Repeat layers four times ending with onions, cream and rosemary.
- Bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling.
Reviews & ratingsAverage global rating:(43)
Reviews in English (38)
Made this yesterday! Best au gratin potatoes I have ever had! I didn't have double cream so I used condensed milk instead. Delicious!-22 Mar 2015
This sounds absolutely gorgeous with the caramelised onions in - I'll have to try it!-10 May 2010
I must admit I did change this recipe slightly. I did not add brown sugar, because carmelized onions are very sweet on their own, I didn't want it to be a dessert. I also peeled my potatoes, I just don't like the skin. I also did not add the rosemary, partly because I didn't have any and partly because I don't care for that either. But this is the only way I will make "escalloped" potatoes from now on. No dried up potatoes for me anymore. So creamy and flavorfull. My husband raved about these. A must for company or a pot luck if you want to show off! A+A+A+-21 Mar 2005