With cheese, onions, and potatoes, how can one go wrong? Unless of course you are on a diet, in which case you should probably stay away from this one. This recipe is easy to make, delicious, and filling.

Onion Potato Gratin Recipe

Yield: Serves 4.

Ingredients 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices 1 large yellow onion, thinly sliced 2 Tbsp unsalted butter Salt 2 teaspoons herbes de provence, or dried thyme 1/2 teaspoon white pepper 1/2 teaspoon nutmeg 1 cup (packed) grated Gruyere cheese (about 4 oz) 8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz) 2/3 cup half-and-half (half cream, half milk)

Method

Preheat oven to 400°F (unless preparing in advance).

1 Boil the potatoes for 4 minutes in salted water. Drain and set aside.

2 Heat the butter over medium-high heat in a large sauté pan and cook the onions, stirring occasionally, until they are softened, about 5 minutes. Sprinkle them with salt and the herbes de provence. Turn off the heat and set aside.

3 Spread half of the sliced potatoes over the bottom of an 11×7-inch baking dish (Pyrex works well). Sprinkle well with salt and white pepper. Sprinkle with about a third of the Gruyure and Parmesan cheeses. Top with the onions, the nutmeg and another 1/3 of the cheeses. Layer the remaining sliced potatoes on top of the cheeses. Pour the half and half over everything. Sprinkle again with salt and pepper. Sprinkle the remaining one-third of the cheeses over everything. (At this point you can make a day ahead, just cover and refrigerate until time to cook.)

4 Bake uncovered in 400°F oven until cream thickens and everything is nicely browned, about 25-30 minutes.

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Links:
Butternut Squash and Sweet Potato Gratin- from Pinch My Salt
Truffled Chanterelle, Celery Root and Potato Gratin- from 101 Cookbooks
Purple Potato Gratin- from Eating Out Loud