1 ½poundsyellow or white potatoes - You will need three cups of sliced potatoes
½ onion - chopped
4tablespoonsall purpose flour
Salt and pepper to taste
2cupswhole milk
3tablespoonsbutter - cubed
1cupgruyere
1tablespoonparsley - chopped for garnish
Instructions
Preheat the oven to 375 degrees.
Peel the potatoes, then use a mandolin, or sharp knife for a thin slice about to ¼ inches thick.
Finely chop the onions.
Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray.
Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers.*See recipe notes
Top with cubed butter.
Heat the milk until just before boiling.
Pour the milk over the layers in the baking dish.
Top with gruyere.
Bake covered until the potatoes are fork tender (approx 50 minutes).
Uncover and bake until the cheese bubbles and browns. (approx 15 minutes).
Broil for 2 minutes to get a nice golden brown top.
Remove the dish from the oven, and let it stand for 15 - 20 minutes or until the sauce thickens.
Notes
Add Different Flavors: Fresh garlic, fresh thyme, rosemary or other fresh herbs.
Protein: Add diced ham or your favorite protein to the dish.
Variation tip: For a Keto version try using heavy cream in your cream mixture and use cauliflower in place of the potatoes.
Alternate ingredient: Different vegetables such as mushrooms, broccoli or carrots to the gratin.
Pattern: Feel free to lay out the potatoes for your potatoes gruyere dish. Make spirals of overlap them for a fancy presentation.
More Cheese: Whisk in more cheese to your dish such as parmesan cheese to make it even more flavorful.