Herb Potato au Gratin

42 g / 3 tbsp Canola Harvest margarine with olive oil, divided
2 onions / 3 cups finely sliced
2 cloves / 2 tsp minced garlic
3 g / 1 tsp minced rosemary
750 g / 1lb 10oz yukon gold potatoes, peeled and cut into slices ⅛” inch (0.3 cm) thick
40 g / ½ cup grated parmesan
5 g / 1 tbsp freshly chopped thyme
8 g / 2 tsp flour
3 g / ½ tsp salt
3 g / ½ freshly ground pepper
100 g / 1 cup grated gruyere cheese, divided
125 ml / ½ cup 35% cream

Directions

1. Melt 28g / 2 tbsp Canola Harvest margarine with olive oil in a large skillet over medium heat. Stir in onion and cook for 35 to 40 minutes or until golden and softened. Stir in garlic and rosemary, cook for 1 minute, remove from heat and let cool.
2. Preheat oven to 375°F (190°C). Grease a 12-hole muffin tin, and set aside.
3. Place sliced potatoes in a large bowl. Melt remaining margarine and add to bowl along with parmesan cheese, thyme, flour, and salt; stir to combine.
4. Divide 1/3 of the potato mixture between muffin tins.
5. Top each with an equal amount of caramelized onions, using all the onions.
6. Top with half of the remaining potato mixture, sprinkle with half of the gruyere cheese and then remaining potato mixture.
7. Divide whipping cream between muffin tins and cover with foil.
8. Place muffin tin in preheated oven, bake for 30 minutes. Increase oven temperature to 425°F (210°C). Remove muffin tin from oven and discard foil. Sprinkle tops with remaining gruyere cheese. Place back in oven and bake for an additional 10 to 15 minutes, or until potatoes are soft and tops and sides of gratin (crust) are crispy.
9. Let rest for 5 minutes then gently remove from tins and garnish with a sprinkle of thyme.

Chef’s Notes
To get potatoes to an even thickness make sure your knife is sharp or alternatively use a mandolin