Creamy Potato and Onion Gratin with Cheese and Fresh Salad

This Creamy Potato and Onion Gratin with Cheese is an indulgent, oven-baked dish filled with rich, savory flavor. Half-cooked potatoes are layered with golden caramelized onions, smothered in a garlic-infused cream sauce, and baked to perfection under a blanket of melty cheeses like Camembert and soft cheese. The dish is perfectly complemented by a refreshing Mediterranean-style salad featuring cucumber, cherry tomatoes, olives, red onion, and cheese—all dressed in a light lemon-olive oil vinaigrette. It’s a perfect dinner combination: creamy, comforting, and balanced with freshness and crunch.

Preparation, Cook, and Total Time

• Preparation Time: 30 minutes

• Cook Time: 25 minutes

• Total Time: 55 minutes

Yield: 4–6 servings
Cuisine: European/International

Ingredients (in Cups and Grams)

For the Gratin:

• Potatoes – 500 g (1.1 lbs), peeled and sliced

• Water – enough to cover potatoes

• Salt – 1 teaspoon

• Onions – 4 medium (approx. 400 g), thinly sliced

• Vegetable oil – 2 tablespoons

• Butter – 20 g + 10 g (for onions and sauce)

• Black pepper – ½ teaspoon

• Dry white wine – 100 ml (⅖ cup)

• Sugar – 1 teaspoon

• Garlic – 4 cloves, minced

• Flour – 2 teaspoons

• Cream (10% fat) – 300 ml (1¼ cups)

• Nutmeg – ⅛ teaspoon

• Soft cheese (e.g., cream cheese or Boursin) – 2 tablespoons

• Grated cheese (e.g., Emmental or Gruyère) – 150 g (1½ cups)

• Camembert cheese – 100–150 g, sliced

For the Fresh Salad:

• Bell pepper – 1, diced

• Cucumber – 1, sliced

• Cherry tomatoes – 1 small sprig (5–6 pieces), halved

• Red onion – ½, finely sliced

• Cheese (e.g., feta or hard cheese) – 250 g (1½ cups), cubed

• Olives – ¼ cup (optional)

• Salt – to taste

• Black pepper – to taste

• Lemon juice – 1 tablespoon

• Olive oil – 2 tablespoons

Directions

Step 1: Parboil the Potatoes

• Place peeled and sliced potatoes in a pot. Cover with water and add salt.

• Bring to a boil and cook until half-cooked (about 10 minutes). Drain and set aside.

Step 2: Caramelize the Onions

• In a pan, heat vegetable oil and 20 g butter over medium heat.

• Add sliced onions and sauté for 2–3 minutes.

• Season with salt, black pepper, and 1 teaspoon sugar.

• Pour in white wine and cook until onions are soft and golden, and liquid is mostly evaporated (10–15 minutes). Set aside.

Step 3: Prepare the Garlic Cream Sauce

• In a saucepan, melt 10 g butter over medium heat.

• Add minced garlic and cook for 30 seconds until fragrant.

• Stir in flour and cook for 1 minute.

• Slowly add cream, stirring constantly.

• Add salt, pepper, nutmeg, and soft cheese. Simmer until slightly thickened, about 5 minutes.

Step 4: Assemble the Gratin

• Preheat oven to 180°C (356°F).

• In a baking dish, layer parboiled potatoes and caramelized onions.

• Pour cream sauce evenly over the top.

• Sprinkle with grated cheese, and layer Camembert slices over everything.

• Bake for 20–25 minutes until bubbling and golden.

Step 5: Prepare the Salad

• In a bowl, combine diced bell pepper, cucumber, halved cherry tomatoes, sliced red onion, cubed cheese, and olives.

• Season with salt and black pepper.

• Drizzle with lemon juice and olive oil. Toss gently to combine.

Step 6: Serve

• Serve the hot gratin alongside the fresh salad for a beautifully balanced meal.

Serving Suggestions

• Pair with crusty bread to soak up the rich sauce.

• Enjoy with a glass of white wine or sparkling water with lemon.

• Add roasted chicken or grilled tofu for added protein if desired.

Cooking Tips

• Do not overcook the potatoes when boiling; they should hold shape for baking.

• Stir sauce continuously to avoid lumps from flour.

• Use a mix of cheeses for deeper flavor: Gruyère, Emmental, and Camembert work beautifully.

• Allow gratin to rest 5–10 minutes before slicing so the sauce thickens slightly.

Nutritional Benefits

• Potatoes: Rich in potassium and vitamin C, providing energy and supporting heart health.

• Onions and Garlic: Packed with antioxidants and support immune function.

• Cream and Cheese: Offer calcium and protein, essential for bone and muscle health.

• Fresh Vegetables: Provide fiber, vitamins A and C, and antioxidants that support digestion and overall health.

Dietary Information

• Contains dairy and gluten (from flour).

• Vegetarian-friendly.

• Can be made gluten-free by substituting cornstarch for flour.

Nutritional Facts (per serving)

• Calories: ~480 kcal

• Protein: 16 g

• Carbohydrates: 32 g

• Fat: 32 g

• Fiber: 4 g

• Calcium: 280 mg

• Sodium: 550 mg

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat in the oven at 160°C (320°F) for 10–15 minutes.

• Avoid freezing if using cream-based sauces, as texture may change.

Why You’ll Love This Recipe

• Indulgent Yet Balanced: Creamy, cheesy comfort paired with light, fresh salad.

• Great for Entertaining: Beautiful presentation and universally loved flavors.

• Easy to Prepare: Straightforward steps with rewarding results.

• Customizable: Mix and match cheeses, swap veggies, or add protein.

• Seasonal and Satisfying: Great for cooler weather or cozy family dinners.

Recipe Conclusion
This Creamy Potato and Onion Gratin with Cheese and Salad is the perfect fusion of indulgence and freshness. Rich and melty layers of potatoes and onions combined with a silky cream sauce and vibrant vegetables on the side make this a meal worth savoring. Whether for a casual family night or a special weekend gathering, it’s a dish that will comfort, impress, and disappear fast from every plate.

Frequently Asked Questions (FAQs)

• Can I make this recipe ahead of time?
  Yes, assemble the gratin and store in the fridge. Bake fresh before serving.

• Can I use milk instead of cream?
  Yes, but the sauce will be thinner. Consider adding more cheese or a bit of cornstarch.

• What if I don’t have Camembert?
  Use Brie, goat cheese, or more grated cheese like Emmental or mozzarella.

• Can I add meat?
  Absolutely! Add cooked ham, bacon, or shredded chicken between layers.

• Is this dish gluten-free?
  As written, no. But you can replace flour with cornstarch to make it gluten-free.

• Can I use red or sweet potatoes?
  Yes! Sweet potatoes add a nice touch of sweetness and color.

• How do I toast the cheese topping without burning it?
  Cover with foil halfway through baking, then remove for the last 10 minutes.

• Is it okay to skip the wine?
  Yes, you can use vegetable broth or just omit it.

• How long can I store the salad?
  The salad is best fresh but can be stored up to 2 days without dressing.

• What can I use instead of soft cheese in the sauce?
  You can use more grated cheese or even cream cheese.