After working all three days of last weekend, this weekend I didn't get scheduled to work at all. So how did I spend my first free weekend of the quarter? After promising myself that I would get ahead on homework later, going to the grocery store and buying some overpriced cookies from some adorable girl scouts, and watching the first few minutes of this season of Survivor only to give up in disgust when I realized they were just recycling the same people who had already been on the show not once, but twice, I made this potato gratin.
    Potato gratin is something I've always thought was more trouble than it was worth. Getting the potatoes to cook all the way through, getting the sauce to not be watery and getting the top to not be burned all seemed like daunting challenges. This one was different, though. It was a snap to put together, and when it came out of the oven it was shockingly rich. I could hardly believe it didn't have eggs in it, it was so softly custardy. The judicious sprinkling of parmesan between each layer made it incredibly cheesy, and the green onions added just the right touch of freshness.

*serves 2

2 yukon gold potatoes, sliced to 1/16 inch
2 green onions, thinly sliced
2-3 tbsp grated parmesan cheese
1/4 cup light cream
1/4 cup skim milk

    Preheat the oven to 400 degrees F. Put the sliced potatoes in a microwave-safe bowl and pour boiling water over them so that they are all covered. Let them sit for about 15 minutes, then drain the water. Microwave the potatoes for 1 minute to evaporate some of the water and cook them slightly. In a small (4-5 inch), buttered ramekin, spread out one layer of potato slices so that the bottom of the ramekin is completely covered. Sprinkle about 1/4 of the onions on top, then about 1/4 of the cheese. In a glass measuring cup, mix together the milk and cream, and microwave for 2 minutes to heat it up. Pour 1/4 of the milk mixture over the potatoes, onions, and cheese. Repeat this process (but don't microwave the milk again) until you are out of potatoes. Make sure that the cream and milk mixture does not cover the top layer of potatoes, or they won't brown. Sprinkle on cheese and onions, and bake the ramekin on a cookie sheet to catch drips for about 20 minutes at 400 degrees F. After 20 minutes, the top should be nicely browned, so cover it with foil and return the ramekin to the oven for another 20-25 minutes to allow the potatoes to finish cooking.