I have made a lot of versions of gratin, but this is the easiest and tastiest!
3-4 large potatoes, peeled and sliced about 1/4 inch thick (keep in water)
1 tablespoon dried onion
1 tablespoon unsalted butter, at room temperature
1 ½ teaspoons Kosher salt
¼ teaspoon freshly grated nutmeg
3 tablespoons grated Parmesan cheese plus 2 tablespoons for the top
3 tablespoons grated Gruyere cheese or any other cheese that melts nicely
1 cup heavy cream
½ cup milk
Preheat oven to 350° F
Slice the potatoes and rinse. Keep them in water until you assemble the dish.
Mix the salt and nutmeg together in a small bowl. Set aside.
Liberally grease the bottom of a 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 the salt mixture.
Sprinkle half of dried onions.
Add half of the cheese.
Add another layer of potatoes. Season each potato layer with the salt mixture and dried onions.
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.
Let the potatoes rest to set up for at least 20 minutes before serving.
Adapted from Martie Duncan
