Potato Gratin with Caramelized Onions

This is a great lower calorie version of good old-fashioned scalloped potatoes.

2 T. olive oil

2 onions, thinly sliced

½ teaspoon sugar

1 teaspoon balsamic vinegar

salt and pepper

2 cups Gruyere cheese, grated

3 T. chopped parsley

4 garlic cloves, minced

4 lbs. baking or Yukon gold Potatoes, sliced ¼ -inch thick (no need to peel)

2 cups chicken broth

2 T. butter

In a large frying pan over medium heat, add olive oil. Add onions and sugar and sauté until the onions are browned and caramelized, about 15 minutes. Add vinegar and cook until liquid evaporates and onions are very brown, about 2 minutes longer. Season with salt and pepper. This can be prepared the day before and kept in the refrigerator.

Oven at 375 degrees. Grease a 9x13 pan.

In a small bowl combine cheese, parsley, garlic, and pepper.

Layer half the potatoes on the bottom and salt and pepper the potatoes. Spread onion mixture evenly over potatoes. Add remaining potatoes, and sprinkle with salt and pepper. Pour broth over entire pan and sprinkle cheese mixture evenly over top. Dot with butter. Cover the dish with buttered foil.

Bake for 30 minutes. Uncover and bake until the top is brown and the potatoes are fork-tender, about 30 minutes longer.