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Directions
Heat butter in large skillet over medium heat. Add onions, reduce heat to medium low and cook;
stirring occasionally. Cook until onions are soft and nicely browned, 30-40 minutes.
Season with salt and pepper. Remove from heat, set aside to cool slightly.
Meanwhile, whisk together half-n-half, thyme, orange zest, cinnamon, nutmeg and cayenne pepper
in medium saucepan. Bring to a boil over medium heat.
Remove from heat as soon as it boils and let steep for 15 minutes.
Position rack in center of oven.
Preheat oven to 350° F.
Grease the baking dish. Arrange 1/3 of the sliced potatoes in a layer on the bottom of the
dish, overlapping the slices slightly. Season lightly with salt and pepper. Spread half of the
onions over the potato layer and drizzle 2/3 cup of the cream mixture over the onions.
Arrange another 1/3 of the potatoes in overlapping layer, spread remaining onions over potatoes
and drizzle another 2/3 cup of the cream.
Use remaining potatoes to make final layer, press down the layers with your hands to compact
the layers. Season with salt and pepper, drizzle ramaining cream over the top; trying to cover
the potatoes with as much of the cream mixture that is left.
Cover gratin tightly with aluminum foil and bake until potatoes are almost tender when peirced
with a fork; approximately an hour. Remove foil and bake, uncovered until potatoes are completely
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