Scalloped Potatoes

Total time: 1 hour 10 minutes
  Scalloped Potatoes have long been a favorite at our house.  They're easy and easily expanded to serve more.  This serves 4 or will be for 2 meals.

 Ingredients:

• 4 medium potatoes, app. 20oz (600gr)
• 1 cup (8oz, 240ml) milk
• 3oz (90gr) Gruyère, either shredded or sliced (if shredded, 3/4 cup)
• 1 onion
• 1 tbs butter
• pinch of nutmeg

 Instructions:

• Cut onion in half, then in half again, (so you have onion quarters) and slice as thinly as possible.
• Slice potatoes as thinly as possible with a sharp knife.
• Melt butter in a large skillet. Add onions and sauté until soft.
• Remove onto a plate and set aside. Add potatoes, 1/2 cup milk and heat to just below boiling.
• Remove skillet from heat.
• To assemble: Put 1/2 of the potatoes in the bottom of deep baking dish, spreading out with a spoon or spatula. 
• Spread the onions evenly on top of the potatoes.
• Layer the cheese on the onions.
• Top with the rest of the potatoes.
• Pour the remaining 1/2 cup milk over all, cover with foil and bake (375F, 185C) for 60 minutes.
• Uncover for last 15 minutes of baking time.
• 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.