Potatoes au Gratin with Brie and Caramelized Onions

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**This post is sponsored by Kroger and Président® Brie. All opinions expressed in this post are my own and not those of The Kroger Co.

Almost every year during the holidays, my Mom would loooove to make her Potatoes au Gratin. And with the holidays quickly approaching, I can’t help thinking of her. Now my Potatoes au Gratin with Brie and Caramelized Onions are certainly not her version, but there’s a part of me that thinks she would have truly loved these, if she were still here. This is comfort food at its best. They are creamy, and cheesy, and brie-y! Haha! If there is such a thing. 🙂 This recipe was inspired by a French dish from the Savoy region called Tartiflette. These Potatoes au Gratin with Brie and Caramelized Onions will go great on your table as a side dish at family gatherings, holiday events, or even as a main course paired with a nice salad.

For this recipe I’m using Président® Brie, which can easily be found at your local Kroger store.  Thanks to the quality of its brie, the brand has proudly won gold medals every year since 2011 from various contests. And the wonderful thing about Président® Brie is that it is a versatile cheese that allows you to enjoy it in various recipes paired with sweet or savory accompaniments. So whether you’re adding it to your favorite charcuterie board or adding it to this delicious recipe, I know it’s something you’ll truly enjoy.

Now a little more about this this recipe. I use Yukon Gold Potatoes that I am boiling for a bit first.  Gold Potatoes tend to hold up a little better (if not over cooked) when you’re slicing them, but if they are not available where you live, then feel free to use another type. I’ve also added in some fresh thyme and gruyere cheese because it complements the flavors so well. As for the brie, I put most of the slices on top as you can see below. It melts beautifully into the layers of the potatoes and the milk and makes this such a divine dish. Lastly, I’ve topped this au gratin with some caramelized onions. They crisp up nicely on top and bring soooo much flavor to the dish.

If you like this recipe, then you may also want to try my Broccoli Cheddar and Potato Soup.

Get the Recipe: Potatoes au Gratin with Brie and Caramelized Onions

Yield: 6 servings

Prep: 15 minutes mins

Total: 1 hour hr 15 minutes mins

Almost every year during the holidays, my Mom would loooove to make her Potatoes au Gratin. And with the holidays quickly approaching, I can’t help thinking of her. Now my Potatoes au Gratin with Brie and Caramelized Onions are certainly not her version, but there’s a part of me that thinks she would have truly loved these, if she were still here. This is comfort food at its best. They are creamy, and cheesy, and brie-y!

5 from 2 reviews

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Ingredients

Ingredients:

• 2 tablespoons unsalted butter
• 2 medium yellow onions, thinly sliced
• 3 cloves garlic, minced
• a few sprigs of thyme
• fine sea salt, a sprinkle on onions while cooking and ½ teaspoon in the milk mixture
• 8 oz. Président® Brie, sliced in half on the diagonal and then thinly sliced like a pie
• 3 lbs. Yukon gold potatoes, peeled
• ½ cup heavy cream
• ½ cup whole milk, you can also use 1 cup of half and half milk instead of 2 different types of milk, if you prefer.
• 1 pinch ground nutmeg
• 1 cup Gruyere cheese, lightly packed and freshly grated

Equipment

• 2.5 to 3-quart Baking Dish

Instructions

Prepare the onions:

• In a large skillet, over medium-low heat, add the butter. Once melted, add in the yellow onions. Sauté for 20 to 30 minutes, stirring often to ensure they caramelize evenly. The key to this is low and slow. If they begin to get too dry then add in a tablespoon of water. Once they begin to become golden in color, add in the garlic, some leaves from one of your sprigs of thyme and season lightly with salt and sauté until done. Set to the side once done.

Prepare the potatoes:

• While the onions are cooking, peel the potatoes and add them into a large pot. Fill the pot with salted water, at least 2 inches above potatoes. Boil just until they are fork tender, about 20 minutes or so depending on their size. They will cook some more in the oven. Once done, drain and allow them to cool to the touch. Once they have cooled, thinly slice them, roughly ¼ inch thick.
• Preheat oven to 375 degrees.
• In a medium bowl, whisk the heavy cream, whole milk, ½ teaspoon salt, and nutmeg together.
• Lightly grease or butter a 2.5 to 3-quart baking dish. You will need to form 4 layers of potatoes, so use what will work best for that. Note: If you can place you 3lb bag of potatoes in it comfortably flat, then you’ve got a winner 🙂 . Place the first 2 layers of your sliced potatoes in your baking dish. Pour half of your milk mixture over the potatoes. Sprinkle with half of your Gruyere cheese, a few slices of brie (leave most of it for the top) and half of your caramelized onions. Now repeat this step placing the rest of your ingredients on the top layer with a few more leaves of thyme (see the picture above).
• Place the baking dish on the center rack of oven and bake until the brie is bubbly and slightly golden, 30 to 40 minutes. If your onions begin to crisp too quickly or too much, cover the dish lightly with aluminum foil because you don't want them to burn.
• Once done, serve and enjoy!

Calories: 523kcal, Carbohydrates: 45g, Protein: 21g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 97mg, Sodium: 424mg, Potassium: 1141mg, Fiber: 6g, Sugar: 5g, Vitamin A: 879IU, Vitamin C: 48mg, Calcium: 370mg, Iron: 2mg