 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This can be completely assembled up to eight hours ahead, and then it requires only a short time in the oven. Ingredients:
1 cup (packed) grated gruy&ère cheese (about 4 ounces) |
8 tablespoons (packed) freshly grated parmesan cheese (about 2 ounces) |
2/3 cup whipping cream |
1 1/2 pounds yukon gold potatoes, peeled, cut into 1/4-inch-thick slices |
3/4 pound onions, thinly sliced |
Directions:
1. 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.
2. Arrange half of potato-onion mixture in 11x7-inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruy&ère cheese, then 2 tablespoons Parmesan cheese. Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper, then remaining 2/3 cup Gruy&ère cheese and 6 tablespoons Parmesan cheese. (Can be prepared 8 hours ahead. Cover and refrigerate.) Preheat oven to 400°F. Bake gratin uncovered until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.
|
|