Potato And Onion Gratin
This creamy and comforting scalloped potato bake is a delightful dish that features layers of thinly sliced potatoes and sweet onions, all cooked in a rich and flavorful cream sauce. The potatoes become tender and golden brown as they bake, creating a delicious texture that will melt in your mouth. This dish is a perfect side for any meal and is sure to be a crowd-pleaser at your table.
— Constant Cookbook
Ingredients
- 2 tsp. minced garlic
- 2 lb. baking potatoes, peeled and thinly cut crosswise into slices of uniform thickness
- Salt and freshly ground pepper, to taste
- Freshly grated nutmeg, to taste
- 1 white sweet onion, peeled, halved lengthwise and each half thinly sliced lengthwise
- 1 cup milk
- 1 cup heavy cream
Instructions
- Preheat an oven to 375°F. Butter a 1 1/2 to 2-quart rectangular or oval baking dish.
- Sprinkle the garlic over the bottom of the prepared dish. Layer half of the potato slices, in overlapping rows, over the garlic. Season lightly with salt, pepper and nutmeg. Spread the onion slices evenly over the potatoes, then layer the remaining potato slices over the top, arranging them attractively. Carefully pour the milk over the potatoes, moistening all of the potato slices as you do. Then pour 1/2 cup of the cream over the potato slices, being careful to moisten all of the slices. Season with salt, pepper and nutmeg.
- Bake until the potatoes are very tender when pierced with the tip of a knife, golden brown on top, and have absorbed most of the milk and cream, 1 to 1 1/2 hours. During the first 40 minutes of baking, baste the potatoes every 10 minutes by tipping the dish a little and scooping up the liquid with a large spoon. Be sure to baste all of the potato slices so that an even golden coating forms. During the last 20 to 40 minutes of baking, baste the potatoes every 10 minutes with the remaining 1/2 cup cream, again being sure to coat all of the slices. You may not need all of the cream.
- Remove from the oven and serve directly from the dish.
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