Servings: 4

2 T. butter or oil 2 T. butter or oil
¼ yellow onion, thinly sliced ¼ yellow onion, thinly sliced
1 c. half and half (or use cream and milk) 1 c. half and half (or use cream and milk)
2 oz. soft goat cheese, crumbled 2 oz. soft goat cheese, crumbled
1 clove garlic, minced and mashed into 1 ½ t. salt to make a paste 1 clove garlic, minced and mashed into 1 ½ t. salt to make a paste
⅓ t. freshly grated nutmeg ⅓ t. freshly grated nutmeg
2 large Yukon Gold potatoes, scrubbed and thinly sliced using mandoline 2 large Yukon Gold potatoes, scrubbed and thinly sliced using mandoline

Generously butter a 7x10" baking dish.
Heat small saute pan and melt butter. Add onion slices and cook until wilted and onions become sweeter.
Whisk half and half, goat cheese, garlic paste and nutmeg in bowl to blend.
Arrange ½ of the potatoes and onions in prepared pan, overlapping potatoes to cover pan completely. Pour ½ half and half mixture over. Repeat layering potato/onion and half and half mixture.
Bake in a 375° uncovered until potatoes are tender and top has some color, about 1 hour.

For a quicker dish, take thinly sliced potatoes and microwave for three to four minutes to partially cook prior to baking. Shortens baking time to about 35 minutes.  For a quicker dish, take thinly sliced potatoes and microwave for three to four minutes to partially cook prior to baking. Shortens baking time to about 35 minutes.