Potato Gratin With Caramelized Onion And Prosciutto (or Bacon)

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 5 lbs onions, yellow (about 6 very large)
• 1/2 cup vegetable oil (see note below, in directions)
• 1 tablespoon salt
• 3 lbs wax potatoes, unpeeled (about 7)
• 3 1/2 cups milk
• 1/2 cup heavy cream
• 2 -3 garlic cloves
• 2 bay leaves
• butter
• 4 slices prosciutto, thinly sliced (or 6 slices bacon, cooked and crumbled)
• 6 ounces gruyere or 6 ounces emmenthaler cheese, grated
• pepper (optional)

Recipe

• 1 first, the caramelized onions:.
• 2 in each step, you will need to stir about every 10-15 minutes, unless otherwise noted.
• 3 cut off stem and root ends of onions, and peel away the dried skin. slice into 1/4" slices adn gather in a large, heavy bottomed pot. a 7 qt pot works perfectly.
• 4 pour the oil and salt over onions and toss to combine. (note: because i fried bacon to use for the dish, i used 2 t of the bacon fat, and then added veggie oil to make up the 1/2 cup. gave a great other layer of flavor to the onions) set over medium heat and cover. cook until onions begin to wilt, for 20-30 minutes. (don't forget the stirring!)
• 5 reduce heat to low and continue cooking, with pot still covered, for 45 minutes. (are you still stirring?).
• 6 remove the lid, increase heat to medium and cook (stirring) 30 minutes, or until most of moisture has evaporated.
• 7 reduce heat to low and continue cooking for about 2 hours, stirring every 20 minutes.
• 8 continue cooking and stirring for about 1 more hour. you'll need to watch more carefully now, stirring about every 10 minutes. cook until onions have been reduced to a deep reddish-brown marmalade, watching that they do not dry out. when done, removed from heat and set aside to cool.
• 9 -----------------------------.
• 10 slice potatoes as thinly as possible (a v-slicer works great). place potatoes in a 3 qt heavy bottomed pot or saucepan and add milk, cream, garlic, salt and bay leaves. cover and bring ust to a gentle simmer, then remove lid and cook until potatoes are firm but tender, 15-20 minutes.
• 11 heat oven to 375 and put a large cookie sheet on bottom rack to catch drips. position another rack in center of oven.
• 12 rub inside of large gratin dish with generous amount of butter. using a slotted spon, transfer about half of the potatoes to the dish, in an even layer. stir together caramelized onions and bacon/prosciutto adn distribute evenly on top of potatoes (should be enough for a very thin layer). top with 1/4 of the cheese.
• 13 put the remaning potatoes in the dish, smooth to an even layer and pour cooking liquid on top. i like to shake on a good dusting of pepper, but this is optional. scatter the remaining cheese over the top and bake until top is bubbly and evenly browned.
• 14 let sit for about 10-15 minutes before serving.