Easy cheesy potato gratin

https://www.dairycarrie.com/2019/06/04/easy-and-cheesy-potato-gratin/

She recommends a strong cheese and real cream.  Read the full directions at the link.  Sounds yummy. 

8-12 servings, can pair with ham or bacon

Ingredients

• 5-6 large russet potatoes

• 1 large onion

• 2c heavy cream

• 2Tbs butter, softened

• 2c Gruyere or other strong cheese, shredded

• Optional- ham, cooked Bacon, or other meat

• 1tsp Dried thyme,

• 1tsp Dried rosemary

• 1Tbs minced garlic

• Salt and Pepper

• Directions

• Scrub your potatoes. This dish can be made with skins left on, but you’re welcome to peel them if you like.
• Using a mandolin, slice the potatoes very thin. Not able to see through them thin, but close.
• Slice your onion in long thin strips.
• Place potatoes, onion and garlic in a pot and cover with water. Bring pot to a boil for 2 minutes. Remove from heat and drain.
• Use butter to grease the bottom and sides of a 9×13 pan.
• Put slices of potato in a single layer in the bottom of the pan and along the sides.
• Going in layers, add onion and optional meat then sprinkle with cheese until you’ve used up all your potato slices. Top with remaining cheese.
• In a small pan, heat cream on medium heat and whisk in seasonings. Stirring regularly let cream thicken slightly, about 10 minutes.
• Pour cream over the top of the potatoes.
• If you are freezing this for later, wrap pan in plastic wrap and place in freezer.
• Otherwise, place uncovered pan in oven heated to 400 degrees. Bake for 30 minutes. Then turn oven to broil for 5 minutes or until cheese on top is brown.
• Let potatoes sit after removing from oven for 20 minutes before serving.

If you freeze this for later, allow the potatoes to thaw completely before following the cooking directions.