Our Wonderland tomme adds a rich and nutty flavor to the classic gratin.
6 Russet potatoes, peeled
2-3 dry (yellow) onions, peeled, sliced ¼” thick into onion rings
1 ½ – 2 cups chicken stock
1 cup Wonderland cheese, grated (approx 1/4 pound)
¼ cup (½ stick) butter cut into slices
Salt, pepper, nutmeg
11” x 13” casserole pan, lightly buttered or sprayed with oil
Slice peeled potatoes crosswise into ¼” slices. Dry between paper towels.
Slice onions into ¼” slices.
In the casserole pan, place one layer of potatoes, overlapping just a bit, on the bottom. Place half the onions over potatoes, then sprinkle half the cheese over top. Add salt and pepper and a hint of nutmeg. Repeat layers starting with potatoes, then onions and ending with cheese, salt and pepper. Pour chicken stock into the casserole, about ¼” up the side of the pan. Dot the top with butter.
Bake at 350 degrees for 45 minutes. If the top turns brown, decrease oven temperature. Potatoes should be tender.
For a crowd, you can use a Paella pan, double the recipe and bake for at least an hour.