Potato-And-Gruyère Casserole

1. 1

   Peel and thinly slice potatoes.

2. 2

   Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 8 to 10 minutes. Remove from heat; drain and set aside.

3. 3

   Melt butter in a large skillet over medium-high heat; add chopped onion, and saute 12 to 15 minutes or until golden brown.

4. 4

   Layer half of potatoes in a lightly greased 13- x 9-inch baking dish or 2 (8-inch) square baking dishes; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with half each of onions, Gruyere cheese, and Cream Sauce. Repeat layers once, ending with Cream Sauce.

5. 5

   Bake at 350u00b0 for 1 hour and 15 minutes or until golden brown.

6. 6

   *1 (8-ounce) block Swiss cheese, shredded, or 1 (8-ounce) block sharp white Cheddar cheese, shredded, may be substituted.

* Per serving · 4 servings · Values may vary.

No additional tips available.