September 20, 2009

Potato and Onion Gratin

This morning I just got a phone call from my father, and it seems they will be in town tomorrow and will be spending the night at our home. Tomorrow is their 41st wedding anniversary as well so of course I immediately started to think of what I would serve for dinner as they will be arriving around 5:30 p.m. - just after I get home from work and right in the middle of the dinner hour.

I decided to make a chicken dish along with a side of one of their favorite vegetables, potatoes. I have a full container of fresh heavy cream so my immediate thought was a wonderful hash brown casserole, thick, creamy and delicious. Thanks to the internet I found a photo of this gratin dish and thanks to Bon Appétit, a simple recipe for my readers similar to the one that I will be making (as usual I'll improvise and use a mixture of idea's from many recipes).

Potato Gratin

1½ lbs. Yukon gold potatoes, peeled, in ¼-inch slices
¾ pound onions, thinly sliced
1 c packed, grated Gruyere cheese
8 T grated Parmesan cheese
⅔ cup whipping cream

Combine potatoes and onion in saucepan. Cover with water. Bring to boil; reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain well. Arrange half the potato mixture in 11x7 glass baking dish. Sprinkle with salt and pepper. Sprinkle with ⅓ cup Gruyere and then 2 tablespoons Parmesan. Arrange remaining potato mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper, then remaining cheeses. Bake uncovered at 400º until cream thickens, about 25 minutes. If the top is not golden, broil about 2 minutes.Print Friendly and PDF