Onion and Potato Gratinée

Preparation info
  • Serves

    6 to 8

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound Spanish onions, peeled
    • 1 pound large potatoes
    • ¼


    Put peeled whole onions in a large saucepan; cover with cold water and bring slowly to a boil. Drain. Cover with hot water and cook until tender. Drain. Peel potatoes and boil them. Put onions and potatoes through a mouli-légume, or “rice” them. Add milk, grated cheese and well-beaten eggs. Beat mixture until soft and creamy; season to taste with freshly grated nutmeg, salt and freshly g