Indian-Spiced Potato Gratin

• 1 tablespoon unsalted butter, plus additional for greasing dish
• 2 large onions, peeled, halved lengthwise and thinly sliced crosswise
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• Large pinch cayenne pepper
• 1 1/2 teaspoons kosher salt
• Freshly ground pepper to taste
• 2 cloves garlic, peeled and minced
• 3 large baking potatoes, peeled and cut into 1/16 -inch slices
• 1 cup heavy cream

1. Preheat oven to 350 degrees.
2. Melt the butter in a large skillet over medium-low heat.
3. Add the onions and cook, stirring frequently, until onions are caramelized, about 30 minutes.
4. Set aside.
5. In a small bowl, stir together the cumin, turmeric, cayenne, salt and pepper.
6. Stir in the garlic.
7. Butter a 13-by-9-by-2-inch baking dish.
8. Layer half of the potatoes in the dish, overlapping them slightly.
9. Sprinkle with half of the spice mixture.
10. Cover with the onions.
11. Layer the remaining potatoes over the onions.
12. Sprinkle with the remaining spice mixture, and pour the cream over the top.
13. Cover with aluminum foil and bake until the potatoes are tender, about 1 hour.
14. Let cool slightly, cut into rectangles and serve.
15. (The potatoes can be made ahead and reheated in a low oven, covered with aluminum foil.)

unsalted butter, onions, ground cumin, ground turmeric, cayenne pepper, kosher salt, freshly ground pepper, garlic, baking potatoes, heavy cream

Taken from cooking.nytimes.com/recipes/4956 (may not work)