Potato-Onion Gratin


Photo: Emily Martin
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Ingredients

pound russet potatoes thinly sliced
pound onion thinly sliced
Ground nutmeg
cup whipping cream
8 ounces Reblochon or Tomme che

Preparation

1
Preheat oven 350F. Place potatoes and onions in a bowl. Sprinkle with nutmeg. Season with salt and pepper.
2
Transfer to 13x9x2 inch baking dish. Press lightly to for. even layer. Pour whipping cream over. Cover with aluminum foil and bake til potatoes are tender (approx 1 hr, 20 min).
3
Cut cheese into small pieces. Top potatoes with cheese. Bake till cheese melts and bubbles (10 min).
4
Preheat broiler. Boil til cheese browns. Let stand 20 min. Serve hot.
5
YUMMERS!!!

Tools

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Tags:

low
tubers
root
calorie
vegetable
diet
hot
free
fat

Yield:

12.0 servings

Added:

Saturday, February 13, 2010 - 5:27am

Creator:

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