My Kitchen Aide is perfect and I would say the prep time for slicing the potatoes, grating the cheese and onion was about 10 minutes. That sure beats trying to do it by hand.
A gratin is any shallow baked dish that is topped with bread crumbs or cheese. You could use cheese or a combination of cheese and bread crumb for the topping - it's up to you.
So the dish actually takes longer to bake than it does to prepare. I used an old Pyrex baking dish to bake the gratin. 6 1/2" x 7" x 2" deep.
- 3 medium russet potatoes
- 3/4 bar sharp cheddar cheese
- 1/4 cup grated onion
- extra cheese grated for topping
- Milk or half and half
- salt and pepper to taste
- cooking spray
- In the food processor using a grating blade, grate the 3/4 bar of cheese. Transfer to a bowl.
- Using the same grating blade, grate the onion (I estimate a slice of onion about 1 1/2 inch wide) to yield approximately 1/4 cup onion.
- Scrub 2-3 medium russet potatoes and with the thin slicing blade, slice the potatoes and transfer them to an awaiting bowl of cold water. It is not necessary to peel the potato.
- Empty the water and rinse one more time to remove any more dirt. Put cold water into the bowl with the potato slices.
- Take the thin slices of potato and lay out on a clean dish towel. (You want to remove excess water before assembling the dish.)
- Spray the casserole dish with a cooking spray.
- Begin layering with potatoes, over lapping and on each layer season with salt and pepper to taste.
- Then sprinkle the shredded cheese and onion mixture on each layer.
- Repeat as necessary.
- Top with some extra cheese. (I used a Mexican blend I had left over. Use up the last 1/4 of the cheddar cheese bar if that is all you have.)
- Add some milk a little at a time until you can just see the milk on the sides of the dish.
- Cover with aluminum foil and bake in a preheated 350 degree oven or toaster oven for approximately 1 1/2 hours.
- Remove foil and continue to bake until the gratin is bubbling and the top is golden brown - about 15 minutes more.