- Serves 4-6
- Prep time 15 minutes
- Cook time 1 1/2 hours
- Total time 1 hour, 45 minutes
Ingredients
- 5 Russet potatoes
- 1 Spanish onion
- 3 large eggs
- 2 cups whole milk
- 2 cups shredded Gruyère cheese
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoon freshly grated nutmeg
- 1 stick of butter, cut into slices and divided into 2 halves (4 OZ. ea)
- 1/2 cup grated Parmesan cheese
Instructions
Preheat oven to 350 Degrees
Peel potatoes and slice into 1/8” half rounds, chop onion into medium dice, beat the eggs, combine all ingredients except the butter and Parmesan cheese
Distribute half of the butter on the bottom of a glass or ceramic casserole. Cover the butter with all of the other ingredients, except the reserved butter and the Parmesan cheese. Pat the contents of the casserole down firming with your hands. Cover casserole with remaining butter slices.
Cover with foil and place in oven for one hour. (note: place a cookie sheet or aluminum foil under the casserole to catch any overflow)
Remove the foil covering the casserole and sprinkle grated Parmesan cheese on top of casserole, cook for additional half hour, uncovered.