Potato fans, this one is for you! With three kinds of potatoes, caramelized onions and a pop of dill, Evoniuk’s gratin will have you reaching for seconds and thirds.

2 tablespoons (1/4 stick) unsalted butter
2 large sweet onions, peeled and sliced
1/8 teaspoon pepper
1 1/2 teaspoons salt, divided use
2 large cloves garlic, minced
3 tablespoons chopped fresh dill
2 1/4 cups heavy cream, divided use
1 pound Yukon gold potatoes, peeled and thinly sliced
1 pound sweet potatoes, peeled and thinly sliced
1 pound red potatoes, peeled and thinly sliced
2 1/2 cups shredded Gruyere cheese, divided use
1 green onion, chopped, or 2 tablespoons chopped fresh chives

1. Set a 12-inch nonstick skillet over medium heat and add butter, onion, pepper and 1 teaspoon salt, and cover. Cook 25–30 minutes, stirring occasionally, until the onions are lightly caramelized. Add garlic and dill and cook uncovered 1 minute more.

2. Pour in 2 cups heavy cream and bring to a boil, then reduce heat to medium-low and simmer 3–4 minutes, stirring, until mixture is slightly thickened. Remove from heat and set aside.

3. Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with butter and set aside.

4. In a large mixing bowl, combine potatoes, remaining 1/2 teaspoon salt and 2 cups Gruyere. Pour in creamed onions and mix well, then pour into the prepared baking dish. Combine remaining 1/4 cup cream and 1/2 cup Gruyere in a small bowl and spread over the top of the potatoes.

5. Cover with foil and bake 45 minutes, then uncover and bake until golden brown and bubbly, 30–45 minutes. Remove from oven and let stand 10 minutes, then garnish with chopped onion or chives and serve.

Serves 8–12.