From: Executive chef Paula DaSilva, 1500° at Eden Roc, Miami, FL. Yield: 6 servings.
3 Yukon potatoes
1 cup cream
1 Tbsp. horseradish
1 Tbsp. minced garlic
½ cup Gruyere cheese, grated
to taste, salt
6 medium sweet yellow onions, whole
2 cups milk
2 bay leaves
as needed, water
as needed, olive oil
to taste, salt and pepper
Peel and thinly slice potatoes. Bake in a small covered dish with the cream, horseradish and garlic at 325°F for about 25 minutes. Remove the potatoes from the oven. Mix in the cheese until melted and season with salt to taste. Let the mixture cool and then refrigerate.
Place whole, unpeeled onions in a large pot. Add milk, bay leaves, a bit of salt and enough water to cover everything. Bring the mixture to a boil; turn onions down to a simmer for 10 minutes. Remove onions from heat and let them cool in the liquid.
When cooled, remove onions from milk. Peel and core onion from the bottom, leaving about ½" of onion all around. Carefully stuff the onions with the potato gratin mixture. Place the cut side down in a baking dish and season the onion on top with some olive oil, salt and pepper. Bake onions in a 350°F oven for 10 minutes before serving.