For a very smooth and creamy texture use whipping cream and bake the full 1 1/4 hours.
2 large onions, sliced
3 cloves garlic, finely chopped
2 tbsp. butter
2 lbs. baking potatoes (approximately 4 large)
1 1/2 cups grated, mild or medium cheddar cheese (approx. 6 oz)
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
1 1/2 cups milk
1/2 cup whipping cream or additional milk
2 tbsp. chopped fresh parsley
Cook onions and garlic in butter in a large skillet until tender and browned - about 5 minutes.
Meanwhile, peel potatoes and grate into shreds. Rinse shreds with cold water and drain well.
Combine potatoes with cooked onion mixture, cheese, salt, pepper and nutmeg. Add milk, cream and parsley.
Place mixture in a 3 qt buttered baking dish or casserole. Bake uncovered in a preheated 400 F coven for 1 to 1 1/4 hours. Allow to rest 10 minutes before serving.
Preparation time: 20 min
Baking time: 1 1/4 hours
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