Sometimes there's just nothing like meat & potatoes. Last night we grilled up a steak & some asparagus & served it with this gratin. As easy as it was to put together it felt like a special Sunday dinner. This gratin can be prepared 8 hours before cooking & kept covered in the fridge which makes dinner time even easier
1 Russet Potato (about 3/4 lbs), peeled & cut into 1/4-inch slices
1 medium onion (about 12 oz), thinly sliced
2 oz grated Gruyere
1 oz freshly grated Parmesan
1/3 c whipping cream
Combine potatoes & onions in a sauce pan & cover with water. Bring to a boil. Reduce heat & simmer for 3 minutes. Drain well.
Arrange half the potato and onion mixture on the bottom of a 4 c souffle dish. Sprinkle with 1/3 of each cheese. Season with salt & pepper.
Arrange the remaining potatoes & onions on top. Pour the cream over. Season with more salt & pepper. Sprinkle the remaining cheese on top.
Now either cover & refrigerate or preheat oven to 400. Bake uncovered for 30 minutes, it should be bubbly & the cream should look a little thicker. Preheat broiler & broil until golden brown, about 2 minutes or use a kitchen torch to brown the top.
Serves 2 - 3
Original recipe from Bon Appétit