Potatoes au Gratin with Brie and Caramelized Onions
**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 boil for a bit first. Gold Potatoes tend to hold up a little better (if not overcooked) when you’re slicing them, but if they are not available where you live, then feel free to use another type.
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 are not a must for this dish, but I love them because they crisp up nicely on top and bring soooo much flavor to the dish. Think French onion meets potatoes au gratin. So good!
Similar to my cookbook, you can freestyle this soup and make it your own in a few different ways.
Here’s a few ways to freestyle this recipe:
- sauté 1 or 2 leeks until real tender and layer them in with the potatoes and omit the caramelized onions
- cut a very large head of cauliflower into florets. Blanch the florets for about 3 minutes and them fold the brie in with the cauliflower in your baking dish instead of using potatoes. Broccoli or even romanesco would work here as well.
- use a different type of potato instead of Yukon gold
Looking for other great meal ideas? Give these delicious recipes a try!
- Potato, Cauliflower, and Leek Soup
- Vegetarian Zuppa Toscana
- Creamy Shrimp and Broccoli Pasta
- Roasted Fish and Cherry Tomatoes
Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!
Thank you so much for stopping by today! I hope that you enjoy my Potatoes au Gratin with Brie and Caramelized Onions. The full printable recipe is below. Enjoy!
Get the Recipe: Potatoes au Gratin with Brie and Caramelized Onions
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 the 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
- Large Pot
- Medium Mix Bowl
- Cutting Board
- Chef's Knife
- Large Skillet
Instructions
Prepare the onions:
- Melt the butter in a large skillet over medium-low heat. Add in the yellow onions and sauté until the onions become slightly golden in color, about 10 minutes. Stir in the garlic, some leaves from one of your sprigs of thyme, and season lightly with salt. Continue sautéing (stirring often) until the onions have shrunk considerably in size and have caramelized evenly, another 20 minutes or so. The key to this is low and slow. If they begin to cook too fast, turn the heat down a bit more or get too dry, then add in a tablespoon of water. Once done, set to the side.
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. You don't want them real soft here because 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.
- Arrange a rack in the center of the oven. Pre-heat oven to 375 degrees.
- In a medium mixing 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. Transfer the first 2 layers of the sliced potatoes in the baking dish. Pour half of the milk mixture over the potatoes. Sprinkle with half of the Gruyere cheese, a few slices of brie (leave most of it for the top) and half of the caramelized onions. Now, repeat this step placing the rest of the ingredients on the top layer with a little fresh thyme sprinkled on top (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. Remove from the oven to cool just for a few minutes. If the onions begin to crisp too quickly or too much, cover the dish lightly with aluminum foil because you don't want them to burn.
- Serve with whatever you're serving this with and enjoy!
I made this dish for Thanksgiving this year and it was a hit!! My family loved it so much, the leftovers didn’t make it a day. Even after a second warm up, it was still so delicious! The Gruyère with the Brie and potatoes… *drools so gooey… definitely one I’ll be making again soon!!
I absolutely love that combination as well. Thank you so much for adding this dish to your table for all to enjoy and thank you for your support!!
As soon as you posted this recipe I bookmarked it for Thanksgiving. YUM! Sweet, savory, creamy and ticks all my fancy cheesy potato casserole boxes. Thank you for this!!
Haha! I love it Pamela! Truly elated that you enjoyed it! Thanks so much for your support!
Can this made a day ahead?
Hi Ivy. I haven’t done it personally, but I don’t see why not. I would just recommend letting the potatoes cool completely before refrigerating. And maybe not pour the milk mixture in until you’re about to bake it. And also note it may take a few additional minutes to cook because it will take a little time for the temperature of the potatoes to rise.