Gratin is a French cooking method that involves baking an ingredient in a creamy sauce and browning it in the oven so a crust forms on top. Similar to scalloped potatoes, this rich side dish features sliced potatoes, thyme and Swiss cheese.

Yield: Serves 8.



  • 2 tbsp salted butter
  • 2 cups chopped onions
  • 2 cups chicken broth
  • 1 cup whipping cream
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp thyme, crumbled
  • 1/8 tsp nutmeg
  • 10 cups thinly sliced peeled red potatoes
  • 2 cups shredded Swiss cheese


  1. Preheat oven to 350°F.
  2. Melt butter in a medium saucepan over medium heat. Add onions and cook, stirring occasionally, until onions are tender and light golden, about 10 minutes. Whisk together broth, cream and cornstarch until blended. Stir broth mixture, salt, pepper, thyme and nutmeg into onions in saucepan. Bring to a boil and boil for 1 minute, stirring constantly.
  3. In a large bowl, thoroughly combine potatoes and onion mixture. Spoon half of potato mixture into a greased shallow 3 quart baking dish. Sprinkle with half of cheese. Spoon remaining potato mixture on top. Sprinkle with remaining cheese. Bake, covered, for 40 minutes. Uncover and continue baking for 35 - 40 minutes or until potatoes are tender and top is golden brown. Let stand for 10 minutes before serving.
Nutritional analysis per serving:

375 calories, 19.9 g fat, 12.5 g protein, 38.2 g carbohydrate, 3.9 g fibre, 360 mg sodium