Potato Cheddar Gratin

Total time: 120 minutes
    Because this is baking in the same oven as the ham, it's baking at a lower temperature and will take longer.  Don't worry, the results will be a wonderful, creamy gratin with tender potatoes.

 Ingredients:

• 4 medium potatoes
• 1 onion
• 1 tbs butter
• 1 cup (8oz, 240ml) milk or cream or a combination of both
• 2 tbs flour
• 4oz (120gr) cheddar, shredded
• pinch of nutmeg
• 1/4 (1oz, 30gr) cup Parmesan

 Instructions:

• Roughly chop onion. 
• Melt butter in medium skillet over medium heat. 
• Add onion and sauté until just tender, about 7 minutes. 
• Slice potatoes as thinly as possible with a sharp knife or mandolin. 
• Put 1/3 sliced potatoes in bottom of baking dish - just big enough to hold everything ...I use my 9 X 12 inch (22 X 30cm) oval ceramic baking dish. 
• Spread half of the onion over the potatoes, sprinkle with half of the flour. 
• Drizzle 1/4 cup of milk over the top, then add 1/3 of the cheese, spreading evenly. 
• Repeat layers once. 
• Finish with a final layer of potatoes. 
• Sprinkle nutmeg over top. 
• Spread final layer of cheese. 
• Pour remaining 1/2 cup milk or cream over all, cover and bake (325F, 165C) for 90 minutes. 
• Uncover, sprinkle Parmesan over the top and bake for 15 minutes longer. 
• Remove and serve.

Note:  Whenever I am baking potatoes with a liquid: gratin, scalloped, Savoyard, etc. I always put the baking dish/dishes on a baking sheet covered in foil.  They almost always bubble over and this saves on oven clean up.  Just wrap up the mess and toss!