Potato and Onion Gratin

Potato and Onion Gratin

Serves 2.

Inspired by a recipe in a Williams & Sonoma cookbook. You'll be surprised how far one potato can go when thinly sliced.

1 large potato, peeled and thinly sliced

1 clove garlic, minced

1/2 small onion, thinly sliced

2 T. milk, divided

2 T. butter, melted, divided

2 T. shredded Parmesan cheese, divided

2 t. dried rosemary, divided

1 t. salt, divided

1/2 t. pepper, divided
Topping:

1 T. breadcrumbs

2 T. shredded parmesan cheese

Preheat oven to 350 degrees. In a bowl, toss together potato, onion, and garlic. Arrange 1/2 of mixture as the bottom layer in a baking dish. Pour 1 T. milk and 1 T. melted butter overtop. Season with 1 T. Parmesan, 1 t. rosemary, 1/2 t. salt, and 1/4 t. pepper. Repeat with second layer of potato mixture, milk, butter, and seasoning. Bake, covered, for 45 minutes. Uncover, and sprinkle with breadcrumbs and additional Parmesan cheese, if desired. Bake, uncovered for 15 minutes longer.