SWEET ONION AND POTATO GRATIN
A rich and comforting dish that cries out for good old meatloaf!
YIELD: 8 SERVINGS
8 tablespoons (1 stick) butter
4 tablespoons all-purpose flour
2 ½ cups heavy cream
2 ½ pounds Yukon Gold potatoes, peeled and thinly sliced
2 cups OSO Sweet onion rings
2 cups thinly sliced mushrooms
Salt and freshly ground black pepper to taste
1/3 cup chopped fresh parsley
1/3 cup Parmesan cheese, freshly grated
1 cups coarsely grated Monterey Jack cheese
Preheat the oven to 350°F. Lightly grease a deep baking dish.
Melt the butter in a medium-size heavy-bottomed saucepan over medium-low heat. Whisk in the flour and stir until smooth. Whisk in the cream and continue stirring until the mixture begins to thicken about 3 minutes; set aside.
Place half of the potatoes in the baking dish and top with half the onion rings and half the mushrooms. Season lightly with salt and pepper and sprinkle with half the parsley. Top with half the Parmesan and half the Monterey Jack cheese. Cover with half the reserved sauce. Repeat the process with the potatoes onions, mushrooms, seasoning, parsley and sauce, finishing with the remaining cheeses. Cover and bake for 2 to 2 1/2 hours, removing the lid for the final 30 minutes to brown the top.
Reprinted with permission of Jan Roberts-Dominguez and Doubleday Books