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Prudent Potatoes Au Gratin
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| 1/2 T | unsalted butter |
| 1T | olive oil |
| 1 large | yellow onion, (2 C), thinly sliced |
| 4 lbs | potatoes |
| 1/2 Lb | Guyere, grated |
| 1/2 Lb | Parmesan, grated |
| 1/2 lb | fontina, grated |
| 1t | fresh sage |
| 1 t | sea salt |
| 1/2 t | pepper |
| 2 C | heavy cream |
Butter 9x13 pan. Melt butter and olive oil in sauté pan, add onions and cook on low until limp and caramelized without burning ( about 15-25 mins). Heat oven to 375. Peel potatoes and slice thinly. Toss together cheeses. Place layer of potatoes in pan, sprinkle onion, then cheeses, then sage and so on ending with cheeses. Mix salt and pepper in cream and pour over all, being careful not to disturb top layer of cheese. Cook for 1-1 1/2 hours until cooked thru and golden brown.
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