Preheat oven to 425ºF.
Butter an 11x7-inch baking dish and set aside. Place Yukon Gold potatoes in large pot and add
enough water to cover. Bring water to boil. Add 1 tablespoon kosher salt. Reduce heat and
simmer until potatoes are almost tender, about 5-7 minutes. Drain potato mixture well.
While potatoes are cooking, sauté onions with olive oil in a large skillet over medium heat until
caramelized, about 15 minutes.
Arrange half the potatoes in the baking dish, followed by half the caramelized onions. Season
well with salt and pepper. Sprinkle with half of the Gruyère cheese, and then half of the Parmesan
cheese.
Arrange remaining potatoes on top, followed by the remaining onions. Add nutmeg to the cream,
and pour mixture over top of potatoes. Season second layer well more salt and pepper. Top with
remaining cheeses. Bake gratin, uncovered, until cream thickens, about 25 minutes. Remove from
oven and cool for 5 minutes before serving.
Recipe by Draeger’s Cooking School
