These heavenly little ramekins are bursting with an irresistible fusion of flavors, marrying Provolone cheese, smooth potatoes and caramelized onions for a wonderful comfort side.
- 2 Tbsp olive oil
- 4 cups thinly sliced onions (sliced crosswise, see how to slice onions)
- 6 medium-small Yukon gold potatoes (peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline))
- 3/4 cup grated provolone cheese (divided 1/2 cup, 1/4 cup)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon white pepper (or black pepper if that is what you have)
- 1 teaspoon butter
- 1/4 teaspoon nutmeg (grated)
- 1/3 cup vegetable stock (or chicken or beef,for a non vegetarian option)
- 1/2 teaspoon finely minced fresh rosemary
- 1/2 teaspoon finely minced thyme
- 1 green onion chopped
- Heat 1 Tbsp of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.
- Preheat oven to 400°F.
- In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated provolone cheese, 1/2 cup of grated Parmesan, salt,nutmeg and pepper.
- Butter a large gratin dish or 9×13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.Or you can make individual in ramekins.
- Layer onions at the bottom of your baking dish,arrange the sliced potatoes in a pattern over the onions.
- Pour stock over the potatoes. Sprinkle with remaining cheese and a teaspoon of butter,cut in small cubes.
- Cover with aluminum foil and bake at 400°F for 45-50 minutes (or until fork tender) and 25-30 minutes for the individual ramekins.
- Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.
- Sprinkle with minced rosemary and thyme to serve.
- Prep Time: 15 min
- Cook Time: 60 mins
- Category: Side
- Method: Baking
- Cuisine: French
Keywords: potatoes, gratin, provolone, side, cream, parmesan, side dish