Indulge in a rich, comforting bake featuring creamy potato layers, savory onions, and a decadent blend of Gruyère and cheddar cheese.
# Ingredient List:
→ Vegetables
01 - 2.6 lbs floury potatoes, peeled and thinly sliced
02 - 2 medium onions, thinly sliced
03 - 2 cloves garlic, minced
→ Dairy
04 - 5 oz Gruyère cheese, grated
05 - 5 oz mature cheddar cheese, grated
06 - 1 1/4 cups double cream
07 - 3.5 tbsp unsalted butter
08 - scant 1/2 cup whole milk
→ Seasonings
09 - 1/2 tsp freshly grated nutmeg
10 - 1 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste
→ Topping
12 - 2 tbsp fresh chives, finely chopped
# Steps:
01 - Preheat the oven to 375°F. Butter an 8-cup ovenproof pie or casserole dish.
02 - Melt the butter in a large saucepan over medium heat. Add the onions and garlic, cooking for 6–8 minutes until soft and translucent but not browned. Remove from heat.
03 - In a bowl, combine the cream, milk, Dijon mustard, nutmeg, salt, and pepper. Whisk until well blended.
04 - Arrange half the potato slices in the prepared dish, slightly overlapping. Distribute half the onion mixture over the potatoes and sprinkle with half the Gruyère and cheddar cheeses.
05 - Repeat with remaining potatoes, onion mixture, and cheeses, creating a second layer.
06 - Pour the cream mixture evenly over all layers. Press down gently with a spatula to compact the ingredients.
07 - Cover the dish with aluminum foil and bake for 40 minutes.
08 - Remove the foil and bake for an additional 20 minutes until the top is golden brown and bubbling.
09 - Let the pie rest for 10 minutes before serving. Garnish with chopped chives if desired.
