Potato-Radish Gratin

Adapted from beetsandpotatoes.blogspot.com

INGREDIENTS

• 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)

PREPARATION

1. Preheat the oven to 375°F.
2. Mix the potatoes, radishes, onion, and melted butter together and place in a lightly greased 9-inch square or round baking dish.
3. Cover with a lid or foil and place in preheated oven for 30 minutes.
4. In a small saucepan, combine milk, salt, pepper, and nutmeg, and just bring to a boil.
5. Immediately remove from heat.
6. Remove veggie mixture from the oven, remove the cover from the baking dish and gently stir in half the cheese.
7. Pour the milk over the veggies and sprinkle remaining cheese evenly on top.
8. Replace in the oven, uncovered, another 20–25 minutes.
9. When the gratin is golden brown, it’s ready to serve.
10. 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.