Ingredients
- butter
- 3 pounds Russet potatoes peeled, sliced 1/8-inch thick
- 1 large yellow or white onion thinly sliced
- 3 cups grated Gruyere or emmental cheese
- 1/2 cup grated Parmesan cheese
- 2 1/2 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 1/2 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, 1/2 cup of the cheese, sprinkle with a little Parmesan.
- Bake for 25 minutes. Enjoy
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