I love recipes that can feed a few folks or easily expand to feed an army on the cheap. Well, this is one of those dishes, it is comforting, delicious, so easy to make... best of all, it's so affordable, you can feed a huge crowd for not very much money. Yes, Parmegano-Reggiano is expensive so substitute something else if you must. This is really one of those recipes you will go to time and again. You remember how Bob Tuschman, the head honcho at Food Network said my food was like hot cocoa and warm flannel pajamas? Well, this dish is just that. Get ready to blow the diet; you might eat the whole thing!
POTATO AND ONION GRATIN
Serves 6
Prep: 15
Bake: 1 hour plus 10 minutes
INGREDIENTS
4 large potatoes, peeled and sliced about 1/4 inch thick
1 small yellow onion, sliced extremely thin
1 tablespoon unsalted butter, at room temperature
1 ½ teaspoons Kosher salt
½ teaspoon white pepper
¼ teaspoon ground black pepper
¼ teaspoon freshly grated nutmeg
3 tablespoons grated Parmigiano-Reggiano cheese plus 2 tablespoons for the top
3 tablespoons grated Gruyere cheese or any other cheese that melts nicely
1 cups heavy cream
½ cup milk (use low fat or whole, it doesn’t matter. I use 2%)
INSTRUCTIONS
Preheat oven to 350° F
Slice the potatoes and rinse. Keep them in water until you assemble the dish. Mix the salt, pepper, and nutmeg together in a small bowl. Set aside.
Liberally grease the bottom of a 10 or 12 inch casserole or gratin dish with the butter.
Drain the potatoes. Blot excess moisture with a paper towel. Arrange a layer of potatoes, overlapping them slightly on the bottom of the dish. Season with half of the salt and pepper mixture. Add a very thin layer of onion, do not overlap. Add half of the cheese. Add another layer of potatoes. Season this layer with the remaining salt mixture. Add the remaining cheese on top. There should be at least three layers, ending with the cheese on top. You may have more, depending on the size of the dish you used.
Carefully pour the heavy cream into the dish, taking care not to pour on the top of the cheese so that it goes down into the bottom of the dish.
Bake for 1 hour or until the potatoes are very soft, the milk is absorbed and the top is golden brown and delicious. It tastes best if allowed to sit for 5-10 minutes before serving.