Onion Potato Gratin

Need a hearty side for a winter's night dinner?  This is it!
I'm a fan of both potatoes and onions.  This gives you both with the addition of herbs and cheese.  It's absolutely perfect.  

1 1/2 lbs Yukon Gold potatoes, peeled, cut into 1/4" slices

1 large white onion, thinly sliced

2 Tbsp butter

Salt

2 tsp Herbs De Provence or dried Thyme

1/2 tsp white pepper

1/2 tsp nutmeg

1 cup shredded Mozzarella

8 Tbsp grated Parmesan cheese

2/3 cup half-and-half

Preheat your oven to 400 degrees.

Boil the potato slices for 4 minutes in salted water.  Drain and set aside.  

Heat the butter over medium-high heat in a large sauté pan and cook the onions, stirring occasionally, until they are softened, about 5 minutes.   Sprinkle them with salt and the Herbs De Provence or thyme.  Turn off the heat and set aside.

Spread half of the sliced potatoes over the bottom of an 11 x 17" baking dish.  Sprinkle with salt and white pepper.  Sprinkle with about 1/3 of the Mozzarella cheese and Parmesan.  

Top with the onions, the nutmeg and another 1//3 of the cheeses.  

Layer the remaining sliced potatoes on top of the cheeses.  

Pour the half-and-half over everything.

Bake uncovered until cream thickens and everything is nicely browned, about 25 - 30 minutes.

It's absolutely delicious!