Potatoes au gratin. Really, really tasty; a comfort food.
Roughly one of those low-profile, 13×8 Pyrex dishes.
— | red potatoes (a couple of pounds?) |
1 large | onion very thinly sliced |
1 tbsp | flour |
3 large | cloves garlic, minced |
3 tbsp | unsalted butter |
¾ cup | Ricotta (or puréed cottage cheese) |
1½ cup | Swiss-style cheese, grated |
1 cup | cream |
1 cup | milk |
— | butter and olive oil |
— | salt and pepper |
1. Peel potatoes and put into water to boil for 10-15 minutes just to soften a tiny bit. Remove and cool until able to handle. Cut into thin slices (coins). Meanwhile, ...
2. Salt and clarify onions in butter and olive oil; add flour and stir to incorporate; add garlic for 30 seconds. Remove from heat. Meanwhile...
3. Heat ricotta and cream. Add grated cheese. Add onion preparation. Thin with milk.
4. Assemble in Pyrex® dish, bottom buttered and a small amount of milk mixture, cover with leaning stacks of potato coins, fresh-ground salt and pepper. Add more layers of potato if necessary covering between and over all with milk mixture.
5. 350° oven until beginning to brown, 45-60 minutes.
This kind of thing is good the next day too—I hate left-overs (so, just saying it survives and it's good). Amazingly, it warms well even in the microwave.