Ingredients
Serving size: Serves 6
Cooking time: More than 1 hour
Serves 6 to 8.
Do not use thickened cream. Recipe best made on day of serving. Store covered in refrigerator.
40g butter
1 bulb (70g) garlic
4 medium (600g) onions, finely sliced
5 large (1.5kg) old potatoes, peeled
3/4 (90g) grated parmesan cheese
3/4 cups (90g) grated gruyere cheese
300ml cream
¼ teaspoon ground nutmeg
Method
Grease 23cm square slab cake pan. Place garlic on oven tray, bake at 190°C for about 50 minutes or until garlic is very soft. Cool 10 minutes, cut in half, squeeze out garlic; mash.
Heat butter in large pan, add onions, cook over low heat about 15 minutes or until onions are very soft; cool.
Combine cheeses with onion mixture; mix well.
Cut potatoes into 3mm slices. Layer potatoes in prepared pan, sprinkling with two-thirds of the cheese and onion mixture between layers.
Combine cream, garlic and nutmeg in small bowl, pour mixture over potatoes; top with remaining cheese.
Bake, uncovered, at 190°C for about 1½ hours or until potatoes are tender and top is well browned.
Every 30 minutes, press potatoes down into cream mixture with an eggslice.