IT’S SO EASY.
with RUSSET POTATOES SLICED 1/8″ THICK and HALF & HALF.
Use whatever pan you have == if it’s more shallow, it will cook in a shorter time and have more browned surface, == if it’s deeper, it will cook a bit longer and have a less browned surface. What you want is a surface approaching this:
3 tablespoons butter
2 pounds (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 medium white onion, sliced thinly, and minced
Fresh herbs (chives, parsley, finely chopped)
1/2 cup Parmigiano-Reggiano, freshly grated
2 1/2 o 3 cups half-and-half (half milk, half cream)
Preheat oven 350° F.
Butter casserole dish with 1 ½ tablespoons butter.
Eyeball your ingredients — have potato slices and onions separated into thirds.
Layer the bottom of the casserole dish with one-third of the potato slices. Sprinkle with salt and pepper, one-third of the finely chopped onions, a small amount of finely chopped fresh chives & parsley and the Parmigiano-Reggiano.
Repeat layers.
Top the casserole with the remaining one-third potato slices. Add the half and half. (Do not over-fill; fill just a bit under top slices of potatoes.) Dot the potatoes with remaining 1 ½ tablespoons butter.
Cover the casserole and bake in the oven for one hour.
After an hour, remove the cover, sprinkle on a bit more Parmigiano-Reggiano, if you like.
Return to the oven for an additional 30 minutes.
(For faster cooking, parboil the sliced potatoes for 8 minutes, pat them dry, then layer. Reduces total oven cooking time down to 35 to 40 minutes.)
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