Source: “Mad Hungry” by Lucinda Scala Quinn (Artisan Books), saved recipe (Google Drive)
Serves 6. Can be made in advance and held in the refrigerator overnight — weight the potatoes down so they stay submerged in the milk and don’t discolor.
Ingredients
- 5 tbsp unsalted butter
- 1 medium onion, peeled and sliced
- 1 cup cream
- 1 cup milk
- 5 medium Yukon Gold potatoes, peeled and thinly sliced (2 1/2 to 3 lbs)
- Coarse salt
- Freshly ground black pepper
- 1/8 tsp ground nutmeg
- 1/2 lb high-quality melting cheese, such as Comté or Gruyère, grated (2 1/2 cups)
Directions
- Heat a medium skillet over low heat and add 4 tbsp of the butter. Add the onion and sauté over low heat until completely softened and translucent but not browned, 10-15 minutes. Set aside to cool.
- Preheat oven to 375°F. Butter an oval 12-cup baking dish.
- In a large measuring cup, combine the cream and milk. Coat the bottom of the dish with a little of the cream mixture. Cover the bottom with a third of the potatoes, slightly overlapping. Sprinkle with salt, pepper, and half the nutmeg. Layer over half the onions, a third of the cheese, and some of the cream mixture. Repeat. Top with the remaining potatoes, cheese, and cream mixture. Season with salt and pepper.
- Dot with pieces of the remaining butter. Cover with foil and bake 30 minutes. Remove the foil and bake another 30 minutes, until the top is browned, the cream is bubbling, and the potatoes are tender when tested with a thin knife.
- Let rest at least 15 minutes before serving.