Potato gratin with caramelized onions and prosciutto

  (Ricardo DeAratanha / Los Angeles Times)

 

Potato gratin with caramelized onions and prosciutto



Total time: 1 hour, 45 minutes, plus 4 hours for the caramelized onions.

Servings: 8 to 10

Note: From Russ Parsons. The caramelized onions can be prepared separately. They'll keep tightly covered in the refrigerator for at least a week.

3 pounds waxy potatoes, unpeeled (about 7 potatoes)

3 1/2 cups milk

1/2 cup heavy cream

2 cloves garlic, crushed

1 bay leaf

2 teaspoons salt

Butter

1 cup caramelized onions

4 slices prosciutto, thinly sliced crosswise

3 ounces Gruyere, Comte or Emmentaler cheese, very thinly sliced or grated

1. Heat oven to 375 degrees and put a jellyroll pan in the bottom of the oven to catch any drips. Slice the potatoes crosswise as thinly as possible (a Japanese slicer makes this very easy).

2. Put the potatoes in a 3-quart saucepan and add the milk, cream, garlic, bay leaf and salt. Cover and bring to a gentle simmer. When the liquid starts to bubble around the edges, remove the lid and cook until the potatoes are firm but tender, about 20 minutes in all.

3. Rub the inside of a large gratin dish with a generous amount of butter. Using a slotted spoon, transfer about half the potatoes to the dish and arrange in an even layer.

4. Stir together the caramelized onions and the prosciutto and distribute this evenly across the potatoes (it will be just enough to form a very thin layer).