Potato, Onion and Cheese Gratin
Serves 4 to 6
Make this recipe and watch it disappear. I hate to admit it but, the first time I made it, there were only three of us eating and there was very little left. Of all the recipes I have tried for potato gratin, this is the best. And it is so easy to prepare. I prefer Yukon gold potatoes for extra color and their buttery taste, but any white potato will do. Serve as a side dish for a family dinner or special occasion. However, it is equally appropriate on a buffet or for a potluck event because it does not need to be served piping hot. The dish does take some time to bake, so plan accordingly. The recipe can be halved or doubled.
- 2 pounds potatoes, preferably Yukon gold, peeled and sliced into 1/8-1/4 inch slices
- 1 medium onion, thinly sliced
- 1 cup packed (about 6 ounces) grated sharp or extra sharp cheddar cheese, preferably white
- Salt and pepper to taste
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 3/4 cup heavy or whipping cream
Preheat oven to 375° F. Butter or spray a 13x9x2-inch baking dish with cooking oil spray.
Place half of the potatoes in a layer on bottom of pan, slightly overlapping the slices as needed to fit. Top with half of the onion slices. Sprinkle the layer with salt, pepper, half of the parsley and thyme. Sprinkle with a third of the cheese. Repeat with another layer. Before adding the remaining cheese, pour the cream all over the top. Cover with foil and bake for 1 hour. Remove the cover and bake an additional 45 minutes or until potatoes are tender, hot and browned on top. Serve immediately, or cover loosely and keep warm in a very low oven.
Notes: Leftovers can be covered with foil and reheated in the oven just until hot.