Potato and Caramelized Onion Gratin
Potato and Caramelized Onion Gratin
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Potato and Caramelized Onion Gratin

30 MIN
50 MIN


Caramelized Onion

Mashed Potatoes


Caramelized Onion

  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. In a large skillet over medium heat, soften the onions in the butter, stirring frequently, for about 20 minutes or until they begin to caramelize.
  3. Add the wine and tomato paste. Continue cooking, while stirring, until the wine has completely evaporated. Season with salt and pepper. Transfer to a 12-inch (30 cm) round baking dish.

Mashed Potatoes

  1. Meanwhile, in a large pot of salted boiling water, cook the potatoes until very tender. Drain. With a potato masher, purée with the butter until smooth. Stir in the cream. Season with salt and pepper. Spread over the onions. Top with the cheese.
  2. Bake for 20 minutes. Finish under the broiler for 3 to 5 minutes or until the cheese is lightly golden brown. Let rest for 10 minutes. When ready to serve, sprinkle with the chives.


This dish can be made the day before. In this case, bake the gratin for about 40 minutes so that it’s piping hot.


  1. I made this as part of our contribution to a Christmas eve potluck (along with Ricardo's Scalloped Potatoes - "The Best") as we were in charge of supplying the "starch". These were delicious and everyone raved. I added an extra onion and caramelized them for about 30 mins or so. I used Emmental cheese. We had other things in the oven so the temperature was 350F and they were in for about 30 mins. Once everything else was out of the oven we broiled for 5 mins. So good and no leftovers - needless to say.

  2. Surprised at how this turned out. The beautifully caramelized onion are to be placed at the bottom of the dish and covered with the potatoes and placed in a very hot oven for 20 minutes. That was great for the cheese but caused the onions to become slightly burnt. Not a pleasant taste! Perhaps the onions are better mixed into the potatoes so they are protected.

  3. Thanks to Roger B. for the answer about the cheese. I was wondering about that too. I rated 5 stars because all of Ricardo's recipes are good and anything with caramelized onions, cheese and potatoes has got to be great!

  4. I believe the answer to the above question is Gruyere cheese or something similar that you might enjoy. Swiss, ementaller or a mixture would work well, too. I used the same 3-star rating as above, though I haven't tried this myself. I think it will be very good.

  5. I have not made this recipe but because l am made too RATE IT...before l can leave a comment!... Question : what do you recommend as a "firm, washed rind cheese"? How about just naming a few examples and not leaving people in the dark!?

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.