Hi there, this is a very nice dish and worth the long cooking time. I scaled it down, as there was just the two of us and it still turned out great. I added some dried parsley, and lots of black pepper, as we like it. For the topping, I used gruyere cheese. I love onions too, but I think you are right about leaving them out, it's a subtle dish, and I think onions would be too a strong flavour and would spoil the dish. We liked it a lot and thank you for posting. Made for ZWT#6 2010
Awsome recipe. So simple, and with very few ingridients - potatoes and heavy cream. Thank you so much for sharing about what other cooks do to "potato gratin" (and out of familiar cook books too) and telling about the right way it should be done. A real comfort food for me. And a potato recipe that every cook should know about.