Ingredients:
2 lbs waxy potatoes ( Yukon Gold, Red Creamers, etc.)
3/4 lb cave-aged gruyere, shredded
2 medium onions, thinly sliced
1 clove garlic, minced
2 tablespoons butter
1 cup heavy cream
salt and pepper
Directions:
Preheat oven to 350 F.
Boil whole potatoes for 10 minutes.
Remove from heat and allow to cool to room temperature.
In the meantime, saute onions and garlic in butter until they are soft and translucent.
Layer potato slices and onions in a 9 x 9 baking dish.
Pour cream over the potatoes.
Season to taste and sprinkle Gruyere over the whole shebang.
Bake 40-50 minutes or until golden.
Servings: 8
Time preparation: 10 min.
Time total: 70 min.