This is a yummy, fragrant variation on the classic scalloped potatoes. We like to eat this with Atlantic cod and sautéed spinach. You can also serve this with steak, omit the lemon zest.
2 lbs yukon gold potatoes, peeled and very thinly sliced (I use a mandoline)
2 tbsp unsalted butter, plus more melted for pan
2 tbsp thinly sliced green onion
kosher salt and freshly ground pepper to taste
1/2 tsp lemon zest
3/4 cup grated cheddar
1 cup of milk
Heat oven to 400 degrees. Brush a 10 inch-by-5 1/2 inch gratin dish with melted butter. Cover bottom of gratin dish with one-third of the potato slices, in an even layer. Sprinkle potatoes with 1/2 of the zest, green onion, cheddar. Season with salt and pepper. Dot with butter. Add a second layer of potato slices and season. Top with a third layer of neatly arranged potato slices; sprinkle with remaining zest, green onion, cheddar.
Pour milk all over, dot with butter. Season to taste with salt and pepper. Cover with foil.
Bake for 40 minutes. Remove foil and continue to bake for 20 minutes more, until the top of the gratin is golden brown and potatoes are tender when pierced with a knife.
Let rest for 10 minutes before serving. Serves 4-6.