Potato Gratin



  • 6 all purpose potatoes, sliced thin on the flat side of a box grater
  • 1 tablespoon butter, plus extra for the pie dish
  • 1 yellow onion, chopped
  • 1 1/2 cups grated parmesan cheese
  • 1/4 cup roughly chopped chives
  • 1 cup heavy cream
  • Salt


  1. Preheat the oven to 375º F.
  2. Heat the butter in a medium sauté pan over medium-high heat and add the onions. Sauté until lightly browned and set aside.
  3. Layer ¼ of the potatoes in the pie dish and top with ¼ of the onions, ¼ cup cheese, and 1 tablespoon of chives. Continue to layer with the remaining potatoes, onions, cheese and chives, ¼ of each at a time, and sprinkling with salt every couple of layers.
  4. Pour cream over pie and top with the remaining onion and cheese and cover with tin foil.
  5. Bake for 40 minutes, or until potatoes are tender, and then remove the tinfoil. Turn the heat up to 500º F and cook until the cheese is bubbly and slightly browned.