onions, finely chopped
clove garlic, minced
tbsp finely chopped fresh sage or ½ tsp dried
tsp white pepper
lb (1.4 kg) russet potatorusset potatoes or baking potatoes
oz (198 g) chilled Oka with Mushrooms cheese
In skillet over medium heat, melt butter; fry onions, garlic, sage, salt and pepper, stirring occasionally, until onions are softened, about 10 minutes. Using mandolin or sharp knife, peel and thinly slice potatoes. Generously butter bottom of 8-cup (2 L) gratin dish. Layer one-quarter of the potatoes on bottom; sprinkle with one-quarter of the onion mixture. Repeat layers 3 times. Cover with foil. Bake in bottom third of 350°F (180°C) oven until potatoes are tender, about 1 hour. Meanwhile, cut rind off cheese; slice. Remove foil; cover potato mixture with cheese. Bake in top third of 450°F (230°C) oven until cheese is bubbly and lightly browned, 5 to 10 minutes.