Ingredients
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2 tbsp butter
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1 large Vidalia onion, thinly sliced
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1 1/2 lbs large red potatoes
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1/2 tsp freshly grated nutmeg
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1 cup half-and-half
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1/2 cup grated Parmesan cheese
Steps
1
Preheat the oven to 350°F. Heat the butter in a frying pan and sauté the onions over low heat, about 15 min. or until soft and golden, stirring occasionally. Season with salt (in moderation) and pepper.
2
Meanwhile, peel the potatoes and cut them into thin slices, using a V-slicer or food processor fitted with the slicing blade. Divide half the potato slices among 4 1-cup greased ramekins, placing the slices neatly. Season with salt (in moderation) and pepper.
3
Divide onion mixture among the ramekins. Cover with remaining potatoes and season with salt (in moderation), pepper and a little nutmeg.
4
Pour ¼ cup half-and-half over each ramekin and sprinkle with cheese. Bake about 40 min., or until golden brown.
