SouthShoreNow.ca

PREPARATIONS:
Thinly slice your potatoes and onions (so you can almost see through them - 1/2 cm thick at the most). Grate 1 1/2 cup of cheddar cheese. Lightly oil the inside of large Dutch or standard covered oven pot. Preheat oven to 350 degrees.

INGREDIENTS:
8 large baking potatoes sliced thin

6 medium onions skinned, sliced thin and separated

2 cloves of finely minced fresh garlic

1 1/2 cups of grated cheddar cheese

1/4 cup Parmesan cheese

Small tin of Cream of Mushroom or Cream of Chicken Soup

1/2 cup of Chicken Stock/Bouillon

1/2 cup milk

1 teaspoon of fresh nutmeg

Fresh Black Pepper to taste

DIRECTIONS:
Place one flat layer of sliced potatoes and onions in your Dutch oven or oven pot. Sprinkle both cheeses lightly then repeat with another layer of the same. Continue this process until all potato, onion and cheese have been layered in your pot, ending with a generous portion of the cheeses placed on top.

If desired you can put both black pepper and nutmeg between each layer, otherwise season after the layering process has been completed. Pour tin of Cream of Mushroom or Cream of Chicken Soup, Chicken Stock and milk directly over your layers.

Cover Dutch Oven or pot and place in 350 degree oven for 45 minuets. Take the top off and allow to cook an additional 15 minutes uncovered to lightly brown the top layer of cheeses. Potatoes should be fork tender.