Categories: Vegetables- Potatoes

Ingredients

• 2 Tbsp. unsalted butter
• 1 medium onion, finely chopped
• 2 cups heavy cream
• 2 cups whole milk
• 1 bay leaf
• 1 tsp. fresh thyme leaves
• 1/4 tsp. ground nutmeg
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 lbs. russet potatoes (8 medium), peeled and sliced 1/8 inch thick
• 6 oz. grated Gruyere or Cheddar (about 1 1/2 cups)

Directions

1. Heat oven to 375 degrees. Grease a shallow 3-quart baking dish. In a large saucepan or Dutch oven, melt butter over medium high heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Add cream, milk, bay leaf, thyme, nutmeg, salt and pepper; bring to a simmer.
2. Add potatoes to saucepan and simmer, stirring occasionally, until tender, 20 to 25 minutes.
3. Discard bay leaf and transfer potato mixture to prepared baking dish; sprinkle with Gruyere.
4. Bake until bubbling and golden brown, 20 to 25 minutes.

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