Side Dish

Prudent Potatoes Au Gratin
(based on recipe from Sweet Revenge, by Diane Mott Davidson)
This was by far the favorite of the night. The blend of cheeses & cream were absorbed by the potatoes making for one of the least healthy and most delicious dishes we've ever eaten. There were no leftovers.

Ingredients

• ½ tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 1 large Yellow Onion, sliced
• 4 lbs Russet Potatoes, peeled and thinly sliced
• ½ lb Gruyere, grated
• ½ lb Comte cheese, grated
• ½ c Parmeasan cheese, freshly grated
• 1 tbsp fresh Sage, chopped
• 1 tsp Kosher Salt
• ½ tsp Pepper
• 2 c Heavy Cream

Instructions

1. Melt butter & oil over med heat. Add the onions. Cook until limp and caramelized, 15-20 min. Cool slightly.
2. Preheat 375.
3. In a large bowl, toss grated cheeses.
4. Layer potatoes in a 9 x 13 glass pan. Add a layer of onions. Then add a layer of cheese. Top with sage. Repeat this process until the pan is completely full, ending with cheese
5. Stir salt & pepper into heavy cream, then pour over the potatoes. Don’t disturb the cheese
6. Bake 1 hour until the potatoes are tender and the top is golden brown

8-12 servings