Warm Onion-Potato Gratin

Warm Onion-Potato Gratin

Ingredients:
cheese, parmesan, hard
cheese, parmesan, hard
cream, whipped, cream topping, pressurized
potatoes, raw, skin
onions, raw

Directions:
Combine Yukon Gold potatoes and sliced onions in heavy large saucepan.
Add enough water to cover.
Bring water to boil.
Reduce heat and simmer until potatoes are almost tender, about 3 minutes.
Drain potato-onion mixture well.
Arrange half of potato-onion mixture in 11x7-inch glass baking dish.
Sprinkle with salt and pepper.
Sprinkle mixture with 1/3 cup Gruy&ere cheese, then 2 tablespoons Parmesan cheese.
Arrange remaining potato-onion mixture atop cheeses.
Pour cream over.
Sprinkle with salt and pepper, then remaining 2/3 cup Gruy&ere cheese and 6 tablespoons Parmesan cheese.
(Can be prepared 8 hours ahead.
Cover and refrigerate.)
Preheat oven to 400F.
Bake gratin uncovered until cream thickens, about 25 minutes.
Remove from oven.
Preheat broiler.
Broil gratin until top is golden, about 2 minutes.