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2 Tbsp vegetable oil
4 cups thinly sliced onions (sliced crosswise, see a way to slice onions)
6 medium-small Yukon gold potatoes (about one 1/2 pounds), peeled, thinly sliced (1/8-inch
thick, it helps to use a mandoline)
3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon white pepper (or black pepper if that’s what you have)
1 teaspoon of butter to butter the gratin or casserole dish
1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for eater option)
1 teaspoon finely minced recent rosemary
1 Sauté onions till golden: Heat one Tbsp of vegetable oil on medium high heat in a very thick-bottomed sauté pan. Add the sliced onions, stir to coat with the vegetable oil, and cook till golden brown, concerningfifteento twenty minutes.
2 heatkitchen appliance to 400°F (205°C).
3 Toss sliced potatoes with vegetable oil, cheeses, salt, pepper: in a verymassive bowl place the sliced potatoes and gently toss with one Tbsp of vegetable oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.
(If you’recreating ahead, ensure that the potatoes ar well coated with the vegetable oil, thoughyou have gotto featurea lot ofvegetable oil. this canfacilitatestop them from turning gray.)
4 Layer onions in buttered dish, organize potatoes on prime, pour stock over, sprinkle with a lot of cheese: Butter an outsized gratin dish or 9×13 casserole gently and line with the caramelized onions in a fair layer at very cheap of the dish.
Arrange the sliced potatoes (including the grated cheeses) in a very pattern over the onions
Pour stock over the potatoes. Sprinkle with remaining cheese.
5 cowl with foil and bake, then broil to finish: cowl with foil and bake at 400°F (205°C) for fifty minutes (or till fork tender). take awayfoil. Broil for five minutes, uncovered, tillgentlybrunet .
Sprinkle with minced rosemary to serve