Onion and Potato Gratinée

• 1 pound Spanish onions, peeled
• 1 pound large potatoes
• ¼

Put peeled whole onions in a large saucepan; cover with cold water and bring slowly to a boil. Drain. Cover with hot water and cook until tender. Drain. Peel potatoes and boil them. Put onions and potatoes through a mouli-légume, or “rice” them. Add milk, grated cheese and well-beaten eggs. Beat mixture until soft and creamy; season to taste with freshly grated nutmeg, salt and freshly g