Originally Posted by pacanis
Those recipes sound good.
Love the idea of carmelizing the onions Jeeks.
That's a classic ingredient.
I love potato gratin, could eat just that for dinner. When I first started making it, I was having trouble timing the gratin with dinner and almost always wound up with raw potatoes or onion. By, basically, pre-cooking everything you are guaranteed a great dish and can pretty much time when it's done. The cheese and cream cook into the potatoes a bit and everything just "melds" together.
I also remove the lid and let the top crust up a bit.
Try it with cauliflower instead of potatoes, swap out the parm for asiago, you can mix in bits of browned pancetta too.
I bought some tart dishes from BB&B for single serving gratins. Makes it even easier, and you can control how much you eat.