Ingredients
- butter
- 3 pounds Russet potatoes peeled, sliced ⅛-inch thick
- 1 large yellow or white onion thinly sliced
- 3 cups grated Gruyere or emmental cheese
- ½ cup grated Parmesan cheese
- 2 ½ cups of crème fraiche or cream
- Salt and pepper
Instructions
- Preheat oven to 350°F.
- Butter a large casserole dish. The bigger dish the better, that way you will have more browned potatoes.
- Layer the bottom of the casserole dish with a third of the potato slices. Sprinkle with salt and pepper. Layer on half of the sliced onions and ½ cup of the cheese. Sprinkle with a little Parmesan.
- Repeat by layering on a third of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, ½ cup of the cheese, sprinkle with a little Parmesan.
- Bake for 25 minutes. Enjoy
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