If you need some comfort food...

This is a great dish that goes with almost everything. I use my mandoline and slice the potatoes and the onions very thin, and it cooks up beautifully. It is not low fat, but is still worth it a few times a year! Adapted from The Best Recipe....one of my favorite cookbooks of all time.


Potatoes Au Gratin
serves 4-6 (I double this for family gatherings)

1 large garlic clove, cut in half
Butter to butter the dish
2 1/4 c. half and half
1 1/4 tsp. salt
1/8 tsp. ground pepper
Pinch grated nutmeg
Pinch cayenne pepper
2 pounds of potatoes, peeled and slice 1/8" thick
1 large yellow onion, sliced 1/8" thick, then slices quartered
2 cups grated Gruyere cheese (about 8 oz)


Oven at 350*. Rub bottom of a 5-6 cup gratin dish with garlic clove. Press remaining garlic and set aside. Once garlic in dish has dried, butter the dish.

Bring half and half, salt, pepper, nutmeg, cayenne, pressed garlic, potatoes and onion to boil in a saucepan over medium-high heat., stirring occasionally with wooden spoon (liquid will just barely cover potatoes). Reduce heat and simmer until liquid thickens, about 2-3 minutes.

Spread half of potatoes/onions in dish. Top with 1 c. of the Gruyere. Place the remaining potatoes/onions on top, and pour the half and half mixture into the dish.

Bake for 30 minutes, sprinkle the remaining 1 c. of Gruyere on, and continue baking for another 45 minutes, about 75 minutes in total.

Enjoy!