Potatoes au gratin. Really, really tasty; a comfort food.
Roughly one of those low-profile, 13×8 Pyrex dishes.
|—||red potatoes (a couple of pounds?)|
|1 large||onion very thinly sliced|
|3 large||cloves garlic, minced|
|3 tbsp||unsalted butter|
|¾ cup||Ricotta (or puréed cottage cheese)|
|1½ cup||Swiss-style cheese, grated|
|—||butter and olive oil|
|—||salt and pepper|
1. Peel potatoes and put into water to boil for 10-15 minutes just to soften a tiny bit. Remove and cool until able to handle. Cut into thin slices (coins). Meanwhile, ...
2. Salt and clarify onions in butter and olive oil; add flour and stir to incorporate; add garlic for 30 seconds. Remove from heat. Meanwhile...
3. Heat ricotta and cream. Add grated cheese. Add onion preparation. Thin with milk.
4. Assemble in Pyrex® dish, bottom buttered and a small amount of milk mixture, cover with leaning stacks of potato coins, fresh-ground salt and pepper. Add more layers of potato if necessary covering between and over all with milk mixture.
5. 350° oven until beginning to brown, 45-60 minutes.
This kind of thing is good the next day too—I hate left-overs (so, just saying it survives and it's good). Amazingly, it warms well even in the microwave.