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Potato Onion Gratin

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Potato Onion Gratin
Bon Appétit Archives

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3 pounds russet potatoes, thinly sliced
2 pounds onions, thinly sliced
Freshly ground nutmeg
1 1/2 cups whipping cream
8 ounces Camembert, rind removed

Preheat oven to 350 degrees F.
Place sliced potatoes and onions in large bowl. Sprinkle with ground
nutmeg. Season with salt and pepper. Toss gently to combine. Transfer
mixture to a 13-by-9-by-2-inch baking dish. Press lightly to form even
layer. Pour cream over. Cover with aluminum foil. Bake until potatoes
are tender, about 1 hour 20 minutes.
Cut or tear cheese into small pieces. Top potatoes with cheese. Bake
until cheese melts and bubbles, about 10 minutes. Preheat broiler. Broil
gratin until cheese is golden brown. Let stand 20 minutes. Serves 8.

Featured Archive Recipes:
Goat Cheese Mashed Potato Gratin
Potato Gratin Forestier (Daniel Boulud)
My Favorite Garlic and Onion Mashed Potatoes
 

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