Creamy Yukon Gold Potato Gratin with Caramelized Onions and Smoked Paprika

Creamy Yukon Gold Potato Gratin with Caramelized Onions and Smoked Paprika ingredients

• 3 lbs Yukon Gold potatoes, peeled and very thinly sliced
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic, minced
• 1.5 cups grated Gruyere cheese
• 1 tsp smoked paprika
• 1/2 tsp freshly grated nutmeg
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

How to make Creamy Yukon Gold Potato Gratin with Caramelized Onions and Smoked Paprika

1. Begin by caramelizing the onions: Melt 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat. Add the 2 thinly sliced large yellow onions and cook slowly, stirring frequently, for 45-60 minutes, until deeply golden brown and very soft. This process cannot be rushed, as it develops the rich flavor.
2. While the onions caramelize, prepare the potatoes and cream mixture. Preheat your oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
3. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon freshly grated nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Heat over medium heat, stirring occasionally, until just simmering; do not boil. Remove from heat.
4. Arrange about one-third of the very thinly sliced 3 lbs Yukon Gold potatoes in an even layer in the bottom of the prepared baking dish. Spread half of the caramelized onions over the potatoes.
5. Sprinkle 1/2 cup of the grated Gruyere cheese over the onions, then pour about one-third of the warm cream mixture evenly over the layers.
6. Repeat the layering process: Add another one-third of the potatoes, the remaining half of the caramelized onions, another 1/2 cup of Gruyere cheese, and another one-third of the cream mixture.
7. Top with the remaining one-third of the potatoes, pressing them down gently to ensure they are submerged in the cream as much as possible. Pour the remaining cream mixture over the top.
8. Cover the baking dish tightly with aluminum foil and bake for 50-60 minutes, or until the potatoes are mostly tender when pierced with a knife.
9. Remove the foil. Sprinkle the remaining 1/2 cup grated Gruyere cheese over the top of the gratin. Continue baking, uncovered, for another 20-25 minutes, or until the top is golden brown and bubbly and the potatoes are completely tender.
10. Remove the gratin from the oven and let it rest for 15 minutes before serving. This resting period allows the gratin to set, making it easier to serve clean portions, and ensures all the creamy liquid is absorbed. Garnish with 1 tablespoon fresh thyme leaves just before serving.

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