In an attempt to get my children to eat a potato in a form other than a french fry…
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
3/4 pound onions, thinly sliced
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup whipping cream
Preheat oven to 400Â°F (unless preparing in advance).
Combine potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato onion mixture well.
Arrange half of potato-onion mixture in 11×7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.
Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese.
(Can be prepared 8 hours in advance. Cover and refrigerate.)
Bake gratin uncovered in 400Â°F oven until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.
Did I change anything? I couldn’t find any Yukon Gold potatoes, so I just used another kind. I don’t think it’s super important that you use that variety. I love that you can prepare it ahead of time and pop it in the oven when you are ready. That’s what I did and it worked out perfectly.
What did the family think? Three out of four’s not bad. These are really, really good and we all loved them except for our youngest who just has to get over his fear of new foods. Once he’s seen these on his plate a few times he’ll probably be fine with them.
from Simply Recipes