A delightful twist on the classic Swedish gratin, featuring layers of tender potatoes and onions baked in a creamy, cheesy sauce.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Peel and thinly slice the potatoes and onions.
Use a mandoline slicer for uniform slices.
In a saucepan, melt the butter over medium heat and sauté the onions until soft but not browned.
Stir frequently to prevent the onions from browning.
In a baking dish, layer the potatoes, sautéed onions, and cheese, repeating until all ingredients are used, ending with a cheese layer.
Press down gently on the layers to compact them slightly.
Pour the milk evenly over the layers, then sprinkle with paprika and parsley.
Ensure the milk is evenly distributed for consistent cooking.
Bake uncovered in the preheated oven for 30 minutes or until the top is golden and bubbly.
Check the doneness by inserting a knife into the center; it should slide in easily.
Let the gratin cool slightly before serving warm.
Cooling helps the layers set for easier serving.
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