Potatoes au gratin

Or scalloped potatoes, I don't which is which. But let's just say this dish is made with potatoes, onions, heavy cream, butter, and Parmesan cheese. It's easy and so very, very good.

I have a mandolin (a gadget that slices the potatoes very thin). I use five potatoes for a 9x12 casserole/baking dish.

Oven is set at 350 degrees, and I cook this for 1-1/2 hours.

INGREDIENTS:

5 medium sized potatoes (Yukon golds are the best, but use your own favorite)
1 large onion, sliced into thin slices
2 cups grated Parmesan cheese
1 cup heavy cream (you can use skim milk if you prefer, or half and half or regular milk, but heavy cream works best)
salt (to taste)
pepper (to taste)
1 stick of butter

Slice up five potatoes (I leave the skins on) into very thin slices.

Put 1/3 of the potatoes on the bottom of the dish, 1/3 of the sliced onions, add 1/4 cup heavy cream, and 1/4 stick of butter, salt and pepper, and 1/2 cup grated Parmesan cheese.

Repeat this two more times. You will have extra butter and extra cheese and extra cream on the last repeat. You can use them or not. I used the extra cheese on the top layer and it makes a nice cheesy crust.

This dish is so easy and it is so delicious. Rave reviews from the eaters, and no left overs.