POTATO, ONION AND CHEESE GRATIN

SERVES 4

Make this recipe and watch it disappear. I hate to admit it but, the first time I made it, there were only 3 of us eating and there was very little left. Of all the recipes I have tried for Potato Gratin, this is the best. It is based on a recipe from an issue of Bon Appetit. I decided to add onions and different herbs. I also used the Yukon Gold potatoes for extra color, but any white potato will do. This would also work well on a buffet because it does not have to be served piping hot. The recipe can easily be doubled.

INGREDIENTS

2 pounds Yukon Gold potatoes, 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 a 13x9x2-inch baking dish. 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.

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