Potato Gratin


400o 20 minutes


4 medium russet potatoes, peeled and cut into ¼” slices (about 4 cups)

2 Tbsp olive oil or corn oil

4 medium yellow onions, sliced (about 5 cups)

2 cloves garlic, minced

1 tsp thyme

½ tsp salt

¼ tsp pepper

½ cup milk

1/8 tsp paprika


  1. Preheat oven
  2. Spray a shallow 2-quart baking dish with vegetable spray and set aside.
  3. Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until potato slices are just tender (about 10 minutes) Drain and set aside.
  4. While potatoes are cooking, in a large non-stick skillet, heat oil over medium-low heat. Add the onions and garlic, cook until onions are softened and beginning to brown (about 15 minutes)
  5. Spread a thin layer of potatoes in prepared dish, sprinkle with thyme, salt and pepper and top with a layer of onion mixture. Repeat layers twice, ending with onion mixture
  6. Pour in milk and sprinkle paprika over top.
  7. Bake until potatoes are lightly browned (about 20 minutes)
  8. Serve.

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