Yield: 6-8 servings
4 large Yukon gold potatoes, thinly sliced
1 yellow onion, thinly sliced
1 1/2 cups heavy cream
1 clove garlic
1 sprig fresh thyme
salt and pepper
3/4 cup grated Gruyere cheese
Arrange the potatoes and onions in a buttered, oven-safe dish. Heat the cream, with the garlic and fresh thyme. Pour the heated cream over. Grate some cheese over the top (You can use Gruyere, Ementhal, cheddar, goat cheese, blue cheese, Havarti, or many others. You don’t want to use a hard cheese unless it is in combination with a softer cheese because the harder one won’t melt well). Bake at 375 to 400 degrees for nearly an hour. The first forty minutes the dish should be baked covered with a lid or foil. If the gratin is not browned when the potatoes are cooked through it can be browned in a broiler for a minute or two.