Make an easy potato side dish by layering slices of potato and onion with cheese, topping with milk and butter, and baking for about an hour. Serve with roast beef, pork, chicken or ham.
1 large onion, halved and thinly sliced
2 1/2 pounds red potatoes, peeled and sliced 1/8 inch thick
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 cup shredded Gruyère, divided
4 tablespoons unsalted butter, melted
1 1/4 cups milk
How to Make It
Preheat oven to 425ºF. Grease a 9-inch round baking dish.
Arrange half of onion slices in a circular pattern in dish, overlapping slightly. Repeat with potato slices, then sprinkle with 1/2 tsp. salt, 1/2 tsp. pepper and 1/2 cup Gruyère. Drizzle with 2 Tbsp. butter. Repeat with remaining ingredients, finishing with a top layer of potato slices.
Bring milk to boil and carefully pour over potatoes. Bake until tender and golden, 45 to 55 minutes.
Followed the recipe, but it was watery & the milk was curdled. I used whole milk & yukon golds. It tasted good & browned nicely, but could look better & been creamier. Next time I'll use skim evap milk.
The whole family enjoyed these potatoes immensely. I loved the fact that they were easy to throw together, and still tasted and looked fantastic. Definitely a keeper. You can read my full review at Taking On Magazines: http://bit.ly/Ulfn4S