Email to Cat      

Potato, Onion, and Cheddar Gratin

Source of Recipe

From "Cold Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"Every once in a while and much to my amazement, an odd lot of Yukon Gold potatoes finds its way to the normally pathetic produce shelves of Nantucket's winter markets. I instantly snatch them up because their buttery flavor and golden hue make this recipe superior."

List of Ingredients

â—¦ 3 tablespoons unsalted butter
â—¦ 1 large onion, thinly sliced
â—¦ 2 pounds Yukon Gold or russet potatoes, peeled and thinly sliced
â—¦ 2 cups shredded sharp Cheddar cheese
â—¦ Salt and freshly ground black pepper to taste
â—¦ Grated nutmeg to taste
â—¦ ¼ cup chicken broth, preferably homemade


Recipe

Preheat the oven to 350° F. Butter a shallow 1 ½-quart casserole. Melt the butter in a skillet over medium heat. Add the onion and sauté until very soft, about 15 minutes.

Alternate layers of the onion, potatoes, and cheese in the prepared dish, seasoning with salt, pepper, and nutmeg as you go. Pour the broth over the layers and cover the casserole with the lid or aluminum foil.

Bake 45 minutes. Uncover and continue baking until the top is lightly browned and the potatoes are tender, 15 to 20 minutes more. Serve piping hot.

Makes 6 servings