Berthoud au Gratin

Ingredients

• 500g (1.1 lb) potatoes, peeled and thinly sliced 500g (1.1 lb) potatoes, peeled and thinly sliced
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 200g (7 oz) Beaufort cheese, grated 200g (7 oz) Beaufort cheese, grated
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• 2 tablespoons butter 2 tablespoons butter
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 14g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 14g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt the butter over medium heat. Add the onions and garlic, and sauté until caramelized, about 10 minutes.
3. 3.
   In a greased baking dish, layer half of the sliced potatoes, followed by half of the caramelized onions and half of the grated Beaufort cheese. Season with salt and pepper.
4. 4.
   Repeat the layers with the remaining potatoes, onions, and cheese.
5. 5.
   Pour the white wine over the layers, ensuring it is evenly distributed.
6. 6.
   Cover the baking dish with foil and bake for 30 minutes.
7. 7.
   Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
8. 8.
   Allow the dish to cool for a few minutes before serving.

Treat your ingredients with care...

• Beaufort cheese — Make sure to grate the cheese just before using it to preserve its freshness and flavor.
• White wine — Choose a dry white wine with a good acidity level, such as Sauvignon Blanc or Chardonnay, to enhance the flavors of the dish.

Tips & Tricks

• For a twist, add a layer of cooked bacon or ham between the potato and onion layers.
• Experiment with different types of cheese, such as Gruyère or Comté, for a unique flavor profile.
• Serve the Berthoud au Gratin with a side of fresh green salad to balance the richness of the dish.
• To achieve a crispy top, broil the dish for a couple of minutes at the end of the baking time.
• Leftovers can be reheated in the oven for a few minutes to regain their original texture.

Serving advice

Serve the Berthoud au Gratin hot, straight from the oven, as the cheese will be gooey and the flavors at their peak. Garnish with fresh herbs like parsley or chives for a pop of color and added freshness.

Presentation advice

Present the Berthoud au Gratin in individual gratin dishes or in a large baking dish, allowing the layers of potatoes, onions, and cheese to be visible. The golden-brown crust on top adds visual appeal, so make sure to highlight it when serving.