Adapted from beetsandpotatoes.blogspot.com
- 4 cups potatoes and radishes, thinly sliced (about ⅛-inch thick)
- 1 medium onion, very thinly sliced
- 2 tablespoon melted butter
- 1 cup milk, half-and-half, or cream
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ⅛ teaspoon grated nutmeg
- 1 cup grated cheese, divided (Gruyere or sharp cheddar)
- Preheat the oven to 375°F.
- Mix the potatoes, radishes, onion, and melted butter together and place in a lightly greased 9-inch square or round baking dish.
- Cover with a lid or foil and place in preheated oven for 30 minutes.
- In a small saucepan, combine milk, salt, pepper, and nutmeg, and just bring to a boil.
- Immediately remove from heat.
- Remove veggie mixture from the oven, remove the cover from the baking dish and gently stir in half the cheese.
- Pour the milk over the veggies and sprinkle remaining cheese evenly on top.
- Replace in the oven, uncovered, another 20–25 minutes.
- When the gratin is golden brown, it’s ready to serve.
- You can also put it under the broiler for a few minutes if you feel that the vegetables are soft enough but the gratin is not brown enough.
Serves 4 as a side dish. Prep time, 15 minutes; cook time, 50–60 minutes.
Cook’s note: Recipe may be cut in half. Try substituting other cheeses, such as Gorgonzola or goat cheese, or use a combination. If using stronger cheese, decrease quantity by ¼.