~2 lbs of waxy potatoes (approximately six medium)
- salt and freshly ground black pepper
- 1 onion, minced
- 2 cups shredded sharp cheddar cheese, if desired (less, if you don’t like cheesy potatoes)
- enough flour for “dusting”
- 1 cup milk
- 1cup heavy cream
- pinch of nutmeg, if desired
- 2 tablespoons butter
Preheat oven to 375F. Peel potatoes and slice thinly – about 1/8” thick. Place one layer on bottom of a baking/casserole dish. “Dust” with flour, sprinkle well with salt and pepper. Add a bit of onion, and a sprinkle of cheddar. Place another layer of potatoes, and repeat with other ingredients. Keep repeating process, finishing with a layer of potatoes. When the last of the potatoes have been placed on top, sprinkle on any left over onions, and any remaining cheese. If there are no more onions, don’t worry. If there is no cheese left, grate some more, if desired. In a large measuring cup, blend milk, cream and nutmeg together. In a corner of the casserole dish, gently pour into the potatoes, being careful not to dislodge any of the onions, cheese, or seasonings. Dot the top of the potatoes with the butter. Bake until all the liquid has been absorbed and the top is bubbly and brown; about 1 to 1.5 hours.
You can add thinly sliced and chopped smoked ham, if you are fine with this not being vegetarian! Add it with the onions and cheese in layers.