6 Russet potatoes, peeled
2-3 yellow onions, peeled, sliced ¼” thick into rings
1 ½ – 2 cups chicken stock
1 cup Mountain Lodge Farm Wonderland cheese , grated (equivalent of about ¼ pound). Our Wonderland Tomme adds a rich and nutty flavor to the classic gratin.
¼ cup (½ stick) butter cut into slices
Salt, pepper, and nutmeg to taste
1. Slice potatoes crosswise into ¼” slices. Dry between paper towels.
2. In a 11” x 13” casserole pan, lightly buttered or sprayed with oil, place one layer of potatoes, overlapping just a bit, on the bottom. Place half the onions over potatoes, then sprinkle half the cheese over top. Add salt and pepper to taste and a hint of nutmeg. Repeat layers. Pour chicken stock into the casserole, about ¼” up the side of the pan. Dot the top with butter.
3. Bake at 350ºF for 45 minutes. If the top turns brown, decrease oven temperature. Potatoes should be tender when done.
Note: For a crowd, you can use a Paella pan, double the recipe and bake for at least an hour.