MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Two-Potato Gratin By Cyril Renaud
Categories: Vegetables, Potatoes, Cheese, Dairy
Yield: 12 Servings

1 lg Red onion
1 tb Olive oil
Salt & pepper
1 1/2 lb Baking potatoes
12 oz Sweet potato
5 oz Gruyere cheese
1 c Half & half
2 ts Cornstarch
1 tb Butter

Heat oven to 400ºF/205ºC.

Trim and peel onion, keeping root end intact. Cut onion
into thin wedges through root end. In 12-in. skillet,
heat oil on medium. Add onion in single layer and
sprinkle with 1/8 teaspoon salt. Cook 6 minutes or until
golden brown and just tender, turning often; cool
slightly.

Meanwhile, peel potatoes; cut into 1/8"-thick rounds.
Arrange half of potatoes and half of onion in shallow
2-quart baking dish in single layer, overlapping slices.
Sprinkle with half of Gruyère. Arrange remaining
potatoes and onion on top, creating pattern if desired.

In 2 quart saucepan, whisk half & half into cornstarch
to dissolve. Add margarine and 1/4 teaspoon each salt
and black pepper. Heat on medium-high until bubbles
begin to form around edge, whisking. Pour over potato
mixture. Cover with foil; bake 30 minutes. Uncover,
sprinkle remaining Gruyère on top, and bake 25 minutes
or until golden and bubbling.

Cool slightly to serve warm, or cool to room
temperature, cover, and refrigerate up to overnight.
Reheat, covered, at 350ºF/175ºC for 40 minutes or
until hot.

RECIPE FROM: https://www.goodhousekeeping.com

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