Onion Potato Gratin

 

Ingredients

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

Direction

• Preheat oven to 400°F (unless preparing in advance).
• Combine Yukon Gold 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 11x7 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 400°F oven until cream thickens, about 25 minutes. 
• Remove from oven. 
• Preheat broiler. 
• Broil gratin until top is golden, about 2 minutes.