Scalloped Potatos Au Gratin with Gruyere

Ingredients

• Butter or oil for coating baking dish
• 3 lb russet potatoes, peeled and cut into 1/8 inch thick slices
• 1/2 large onion, sliced
• 1 1/2 C heavy cream
• 3 fresh thyme sprigs
• 2 garlic cloves, chopped
• 1/2 tsp freshly ground nutmeg
• 1/2 teaspoon Salt
• 1/2 teaspoon pepper
• 1 C Gruyere, grated
• 1 C mild cheddar, grated
• 1/2 C Parmesan, grated

Directions

1. Preheat oven to 350 degrees.
2. In a small sauce pan, heat the cream, thyme, garlic and nutmeg.
3. While cream is heating up, butter a 9X13 baking dish.
4. Place a layer of potatoes in an overlapping pattern and season with salt and pepper.
5. Sprinkle 1/2 of the onion slices on the potato layer. Remove the cream from the heat and pour a little over the potatoes. Sprinkle with 1/3 all Gruyere, cheddar and Parmesan.
6. Make 2 more layers, using onion only on the next one.
7. Bake, uncovered for 45 minutes. If the top is browning too fast, tent with aluminum foil.
8. Remove from oven and let cool a bit before serving.