Potato Cake - Gateau De Pommes De Terre

Adapted from Sundays at the Moosewood. This is a gratin version, which I think could work with vegan cheese subs, using a lesser amount. Slice and serve with a crisp green salad and tomatoes for a light dinner.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 8  medium potatoes, thinly sliced
• 1  large Spanish onion, sliced
• 4  garlic cloves, minced
• 2  bay leaves
• 1⁄4 cup olive oil
• 1⁄2 teaspoon ground nutmeg
•  sea salt (to taste)
•  black pepper, freshly ground (to taste)
• 1⁄4 cup fresh basil, chopped (or 2 tsp dried, or sub 1 tsp fresh or 1/2 tsp dried rosemary)
• 1⁄2 lb swiss cheese, grated

Directions

1. Preheat your oven to 350 degrees.
2. In a bowl toss the sliced potatoes, onion, garlic and bay leaves in the olive oil. Spread them onto a baking sheet, cover (ie with foil), and bake for 20 minutes. Remove the cover/foil and bake another 10-15 minutes until the potatoes are fully cooked.
3. Combine the remaining seasonings in a bowl with the grated cheese.
4. Oil a 9 inch round baking dish, layer in the potatoes with the cheese mixture, saving some cheese to sprinkle on top.
5. Bake for 15 minutes, watch for the cheese to be melted and bubbling. Keep an eye on the top that it doesn't burn.