While Scalloped Potatoes is frugal and low-fat, Cheese and Potato Bake is it's less frugal and more fattening cousin. Very satisfying. My husband, who is vegetarian, eats this as a main dish. The rest of us eat it as a side dish.
1 1/2 pounds potatoes
2 Tab. butter
2 cups Gruyere or Sharp Cheddar Cheese, grated (1 1/2 cups for the body of the dish, and 1/2 for the top)
salt and pepper to taste
2/3 cup heavy cream
Preheat oven to 350 F. Peel and slice potatoes finely. Put them in a bowl of water to keep from browning. Melt the butter in a saucepan over low heat and cook the onion until slightly soft. Butter a baking dish and spread a layer of sliced potatoes on the bottom. Spoon some onions on top. Add salt and pepper and sprinkle with cheese. Continue layering potatoes, onions, and cheese, finishing with potatoes. Beat the egg into the cream in a measuring cup. Pour it over the potatoes and then sprinkle the 1/2 cup cheese on the top. Bake for about 1 1/2 hours.