Potato Gratin
 
 
Ingredients
  • 1 tablespoon butter, plus more for coating baking dish
  • 1 medium yellow onion, peeled and thinly sliced
  • Salt and pepper to taste
  • 2 pounds baking potatoes, peeled and sliced ⅛-inch thick
  • 3 cups half and half
  • pinch of freshly grated nutmeg
  • ¾ cup grated Gruyere cheese
Instructions
  1. Heat butter in a large pot over medium heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and beginning to brown, about 5 to 7 minutes.
  2. Add potatoes and half and half. Season with more salt, pepper and a pinch of nutmeg. Increase heat to medium-high and bring mixture to a boil. Reduce heat to low and simmer, stirring often to prevent sticking, for 25 to 30 minutes, until potatoes are very tender.
  3. Butter the baking dish. Spread the potato mixture, which will be quite sloppy, in the prepared dish. Sprinkle the top with the cheese. Gratin Dauphinois may be prepared ahead and stored in the refrigerator for up to 2 days before continuing.
  4. To finish, heat the oven to 375 degrees F. Bake the gratin until piping hot through and browned on top, 25 to 30 minutes (less if you aren’t heating the dish from the refrigerator). Serve piping hot.
Recipe by Allons-Eat! at https://www.allonseat.com/potato-gratin/