Potatoes and Onions, Pie-Style Gratin

You know how on those days where you haven’t been shopping and the cupboards are not stocked like you want. Or, you really just haven’t planned dinner, or perhaps you just don’t feel like doing a lot cooking, but well…you have to cook something. So you fall back on that old staple dish—Potatoes and Onions, and it really gives you a homey, satisfying feeling. Just peel and slice some potatoes, throw them into a skillet with a little oil, after a few minutes, add some onions,continue to cook, steam with a little water at the end, and that’s that—dinner. As a teen, I recall eating a few pieces of fried bologna along with a plate full of potatoes and onions. Yes, I know, that doesn’t sound so appealing, but it really made a meal on the “lean” days back then.

This is somewhat of  take on Potatoes and Onions and Au Gratin Potatoes combined, and frankly turned out quite nicely.

 With a few sprigs of fresh thyme and grind of fresh cracked black pepper

Slice and serve


one large yellow onion – thinly sliced. One cup Gruyere Cheese (or cheese of your liking)- divided, 1 1/2 pound russet potatoes- peeled and thinly sliced, 2 tsp garlic- minced, non-stick cooking spray, 2/3 cup whipping cream,  salt and fresh cracked black pepper, fresh thyme for garnish.


Preheat oven to 375 F. Coat a 9-inch glass pie dish with cooking spray. Sprinkle half of the garlic over the bottom of the dish. Layer half of the potatoes in overlapping rows, followed by half of the sliced onions, season with salt and fresh cracked black pepper. Sprinkly 1/3 cup of the cheese over the mixture. Repeat with the remaining garlic, potatoes, onions, and salt & pepper.

Pour the cream evenly over the mixture and sprinkle with the remaining 2/3 cup of cheese. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven and let stand for 10 minutes, then cut into pie-shaped wedges and serve.

Ready for the oven

Out of the oven

A slice of Potatoes and Onions, Pie-Style Gratin


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