Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter
  • cut into small pieces
  • 3 large onions
  • chopped
  • 1 large bay leaf
  • Salt and white pepper and/or fine black pepper
  • 1 teaspoon ground thyme
  • 1 can beef consommé or 1 cup beef stock
  • 3 pounds Russet potatoes
  • peeled and cut into 6 chunks each
  • 1 bulb garlic
  • 6 large cloves
  • 1 cup whole milk or half-and-half
  • warmed
  • 1½-2 cups shredded Gruyere or Comte cheese
  • 12 ounces
  • Freshly grated nutmeg

Instruction

  • For caramelized onions, heat a skillet over medium-low to medium heat and melt butter
  • When it foams, add the onions and season with bay, salt, white and fine black pepper, and thyme and cook slowly 35-40 minutes to deep caramel and very soft and sweet
  • Add consommé or stock and stir a minute or so and remove from heat
  • Place potatoes and garlic in a pot and cover with water and bring to a boil
  • Add salt to boiling water and cook potatoes to fork-tender, 15-20 minutes
  • Drain potatoes and garlic and place in food mill or potato ricer
  • Mill or rice the potatoes and garlic and add milk and cheese to combine
  • Season with salt and white or fine black pepper and freshly grated nutmeg to taste, then stir in the caramelized onions
  • Serve potatoes while hot or, to make ahead, cool to room temp and store in fridge