Table of Contents
Discover a delicious side dish perfect for your next pheasant dinner: Roasted Onion and Potato Gratin. This hearty and flavorful recipe complements game meats beautifully, adding a creamy, savory touch to your meal.
Ingredients Needed
- 4 large potatoes, thinly sliced
- 2 large onions, thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Fresh thyme for garnish (optional)
Preparation Steps
Preheat your oven to 375°F (190°C). Grease a baking dish with butter and set aside. In a saucepan, heat the heavy cream with minced garlic, salt, and pepper until just simmering. Remove from heat.
Layer the sliced potatoes and onions in the prepared dish, alternating layers. Pour the warm cream mixture over the layered vegetables. Sprinkle grated cheese evenly on top. Dot with small pieces of butter for extra richness.
Cover the dish with foil and bake for about 40 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly. Garnish with fresh thyme if desired.
Serving Suggestions
This Roasted Onion and Potato Gratin pairs excellently with roasted pheasant or other game birds. Serve it alongside steamed vegetables or a crisp green salad for a complete, satisfying meal.
Tips for Perfect Gratin
- Use a mandoline slicer for even, thin slices of potatoes and onions.
- Ensure the cream is warm to help it soak evenly into the vegetables.
- Cover the gratin during the initial baking to prevent the top from burning before the inside is cooked.
- Experiment with different cheeses like Comté or Emmental for varied flavors.