1 1/2 pounds of potatoes (brown skinned varieties)
1 medium onion
1 cup grated Parrano cheese (another Gouda, or Swiss, or Comte would also be great)
1 cup Parmesan
3/4 cup heavy cream
salt & pepper
1 cup panko bread crumbs
1 bunch chives, roughly chopped
2 Tbsp butter
Preheat oven to 400 degrees. Peel potatoes and rinse well. Cut into 1/4 inch slices- if you have a mandolin it will be much faster, but even though we do I chose to do it by hand mostly because I didn't want to do more dishes. Regardless, it only took a few minutes. Cut your onion into 1/4 inch slices as well. Add potatoes and onion to a pot of water and put on the stove on high heat. Once the water reaches a boil, allow to continue for 3 minutes, or until the potatoes are fork tender. Strain and get ready to layer!
Add half of the potato and onion mixture to a Pyrex baking dish or gratin dish. Top with salt and pepper, and 1/4 cup each of the Parmesan and shredded Parrano. Add the rest of the potatoes and onions, and then add the heavy cream. Top it off with a sprinkle of salt and pepper and the rest of the shredded cheese and put it in the oven for 20 minutes after loosely covering the top with foil.
While the gratin is cooking, melt the butter in a sauce pan. Once melted, remove from heat and add the breadcrumbs, chives, and the remaining Parmesan cheese. When the gratin has reached 20 minutes of cooking time, remove the foil covering and add the breadcrumb mixture. Return to the oven and allow to cook for 5 more minutes. Remove from the oven and let the gratin set for 2 to 3 minutes before serving.
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