Stovetop Potatoes "Gratin" with White Wine sauce - PUBLISHED

I don't remember where this came from. I think I may have drastically adapted a couple recipes.

1 - Very good, very simple. It likely needs to get a different name since it isn't really a 'gratin' dish at all given that there is no browning of the top.

2 - A good, easy side-dish (or main if really pressed). Served it with boiled ham and braised cabbage. Very nice.

3 - I made some slight changes that seem significant, to the instructions, specifically.

4 - Tried it with milk instead of cream. It didn't seem as good. The pepper came through too strongly. To be fair, there was an other variable - I cooked the wine for about 8 minutes and it reduced quite a lot. I think when I made it to great acclaim I had cooked it only until it thickened, which would have been quite quickly given all that potato starch released by the veg.

As a Side Dish for 6-8 people

2 Tbsps butter

1 large onion, chopped

1 1/2lb potatoes, thinly sliced

1 tsp salt and pepper to taste

pinch nutmeg or 1 tsp minced fresh thyme

3/4 cup heavy cream

3/4 cup white wine

2 oz shredded Gruyère cheese

1. Sauté the onion in butter until well browned and soft. 
2. Add the potatoes, salt, spice of choice and wine. 
3. Cook for a couple of minutes or until the wine starts to thicken from the potato starch and has loosened up all the browned bits from the bottom. You may have to scrape the bottom with a wooden spoon to get the yummy browning to move.
4. Add the cream and mix through. 
5. Cover and cook slowly, approximately 20 minutes, or until the potatoes are tender. 
6. Remove the cover and sprinkle with cheese. Stir in very gently. 
7. OPTIONAL : place under a broiler until the top starts to brown.

As a Main Dish for 4 people (with bread and salad)

2 Tbsps butter

1 large onion, chopped

2lbs potatoes, thinly sliced

1 1/4 tsp each of salt and pepper, to taste

pinch nutmeg or 1 tsp minced fresh thyme

1 cup heavy cream 

1 cup white wine

3 oz shredded Gruyère cheese

1. Sauté the onion in butter until well browned and soft. 
2. Add the potatoes, salt, spice of choice and wine. 
3. Cook for a couple of minutes or until the wine starts to thicken from the potato starch and has loosened up all the browned bits from the bottom. You may have to scrape the bottom with a wooden spoon to get the yummy browning to move.
4. Add the cream and mix through. 
5. Cover and cook slowly, approximately 20 minutes, or until the potatoes are tender. 
6. Remove the cover and sprinkle with cheese. Stir in very gently. 
7. OPTIONAL : place under a broiler until the top starts to brown.