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Potato Au Gratin




Source of Recipe


John S. Long, The Plain Dealer


List of Ingredients






Makes 6 servings

3 tablespoons unsalted butter, divided use

5 medium Yukon gold potatoes

1 large sweet onion

¾ pound gruyere cheese, coarsely grated

4 tablespoons cream

Freshly ground black pepper, optional



Recipe



Preliminaries: Heat oven to 375 degrees. Use one tablespoon of the butter to grease the bottom and sides of a heavy, medium-size gratin pan.

Prepare the potatoes: Using a sharp knife or a mandolin, cut the potatoes into very thin slices. Cover the bottom and sides of the au gratin dish with half the potato slices. Thinly slice the onion and place half the slices over the potatoes. Add grindings of black pepper if desired. Drizzle a tablespoon of cream over the onion slices, then evenly cover the onions with half the grated cheese. Dot with half of the remaining butter. Repeat the layering, finish ing with butter.

Bake the gratin: Place gratin dish on a baking sheet and bake in preheated oven until potatoes are tender through (test with tip of a sharp knife) and top is a dark golden brown, about 45 to 55 minutes.