Pear Potato and Onion Gratin
From chefmeow 14 years ago
- 75 minutes to make
- Serves 8
PEAR POTATO AND ONION GRATIN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor Estate in Grapevine, Texas in 1996.
Ingredients
- 12 tablespoons butter divided shopping list
- 2 pounds white onions sliced shopping list
- 2 tablespoons chopped fresh thyme shopping list
- 4 teaspoons fine sea salt divided shopping list
- 2/3 cup water shopping list
- 2/3 cup dry white wine shopping list
- 4 teaspoons granulated sugar shopping list
- 2-1/2 pounds yukon gold potatoes peeled and cut into 1/4" thick rounds shopping list
- 2 pounds pears peeled halved cored and cut into 1/4" thick slices shopping list
How to make it
- Preheat oven to 400 then butter a rectangular glass baking dish.
- Melt 6 tablespoons butter in large nonstick skillet over medium heat.
- Add onions, thyme and 2 teaspoons salt then sauté until onions are translucent about 10 minutes.
- Increase heat to medium high then sauté until onions are tender about 8 minutes longer.
- Remove from heat then add remaining 6 tablespoons butter, 2/3 cup water, wine and sugar.
- Stir and swirl skillet to combine then bring to a boil.
- Cool onion mixture to lukewarm.
- Combine potatoes, pears, remaining 2 teaspoons salt and onion mixture in large bowl.
- Toss gently to blend then transfer to prepared baking dish spreading evenly.
- Cover dish with parchment paper then cover with foil shiny side down.
- Bake gratin until potatoes are tender about 55 minutes.
- Uncover and bake until top browns and juices bubble thickly about 20 minutes longer.
- Let gratin stand 15 minutes before serving.
People Who Like This Dish 3
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" It was excellent "