Potatoes au gratin with caramelized onion and physalis

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  • 3 potatoes, peeled
  • 1 cup cream
  • 1/3 cup grated cheese
  • 2 tbsp butter
  • 2 tsp olive oil
  • 1 onion
  • 1 tbsp sugar
  • 1 cup physalis, cut in halves
  • Nutmeg


Preheat the oven to 360°F.

Thinly julienne the onion. Heat some olive oil in a pan over medium heat and add the onions. Fry for 5 minutes and once the onion starts becoming translucent, add a tablespoon of sugar. Cook for 25 more minutes until caramelized. Season with salt and pepper.

Cut the potatoes into very thin slices with a mandoline slicer or a sharp knife and set aside.

Butter a rectangular baking dish and put a layer of potatoes, then a layer of caramelized onion, physalis, and repeat the same process until finishing with a layer of potatoes.

Mix the cream, grated cheese, salt, pepper, and nutmeg in a bowl. Pour this mixture over the potato dish little by little, and all the potatoes will become moist.

Bake for 45 minutes or until the potatoes are tender. Serve hot.