Ingredients

• 1-1/2 tablespoons olive oil
• 2 large yellow onions halved and thinly sliced
• 1-1/2 cups chicken or vegetable broth
• 1 teaspoon pure vanilla extract (or to taste)
• 4 tablespoons butter
• 6 medium russet potatoes, peeled and sliced into thin rounds
• 2 teaspoons finely chopped parsley
• 1 cup Gruyere or Fontina cheese, grated
• 3 tablespoons grated Parmesan cheese
• salt and pepper to taste

Instructions

Preheat oven to 400 degrees F. Heat a large skillet over medium heat, add the oil, and when it’s hot, add the onions. Season with salt and cook, stirring often, until the onions are translucent and soft, about 10 minutes. Turn the heat to high and brown the onions, stirring constantly. Add broth slowly, scraping the bits of onion that have cooked onto pan. Remove from heat. Add vanilla extract.

Grease a 2-1/2 quart casserole dish with 1 tablespoon of the butter, then cut the rest of the butter into small pieces. Create an overlapping layer of potatoes at the bottom of the casserole dish. Cover with 1/3 of the onions, parsley, salt and pepper, and 1/4 of the remaining butter. Arrange two more layers in the same manner. For the fourth layer, use the balance of the potatoes and butter, and sprinkle on cheese.

Bake until the top layer is golden brown, the potatoes are tender, and most of the broth has been absorbed. Let the gratin cool for 20 minutes before cutting and serving.

Note: For a richer version of this recipe, use 1 cup of broth. After removing from the heat, add 1/2 cup cream to mixture.

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