Sorry, I am shamelessly using the recipe section to store this recipe for use over the holidays (have not tried it, just saw it and it sounds yummy). Credit for the recipe goes to Executive Chef Sunny Jin of the Resort at Paw's Up.

INGREDIENTS

2 tbsp. olive oil, plus more for baking dish
3 medium onions, thinly sliced
Kosher salt and freshly ground black pepper
2 1/2 c. heavy cream
4 garlic cloves, thinly sliced
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh rosemary
8 oz. Gruyère, grated (about 2 cups), divided
4 oz. Parmesan, grated (about 1 cup), divided
3 1/2 lb. Yukon gold potatoes, peeled and sliced 1/4-inch thick

 
DIRECTIONS

Heat oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until golden brown, 30 to 40 minutes.
 
Preheat oven to 350°F. Lightly grease a 3-quart baking dish. Combine onions, cream, garlic, thyme, rosemary, 1 2/3 cups Gruyère, and 2/3 cup Parmesan in a bowl. Season with salt and pepper.

Arrange potato slices vertically in prepared baking dish. Pour cream mixture over potatoes, making sure some of the mixture goes between the potatoes. Cover with aluminum foil.
 
Bake until potatoes start to soften, 50 to 60 minutes. Remove foil and bake until potatoes are golden brown, 25 to 30 minutes. Sprinkle with remaining 1/3 cup Gruyère and 1/3 cup Parmesan. Bake until cheese is golden brown and bubbling, 5 to 10 minutes.

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 A hasselback tip: When slicing the potatoes, use two chopsticks or other similar diameter items.  One behind, the other in front of the potato. These act as stops for the knife guarding against cut-thu while

maintaining an even spine.

 A hasselback tip: When slicing the potatoes, use two chopsticks or other similar diameter items.  One behind, the other in front of the potato. These act as stops for the knife guarding against cut-thu while

maintaining an even spine.

   I was just telling my wife that (not with chop sticks, but just a couple thin pieces of wood) as I showed her Kristin's post.

I think I saw that photo in a yahoo article about Christmas dishes that popped up for me to read this morning, but have not had a chance to yet.  The picture did peak my interest though.

Looks great, does the cheese/cream/seasoning get down between the potato slices?

Does look good, but looks a lot like Scalloped to me, but that is also fine.  Easy to get the potatoes ready on the slicer, I am going to go out on a limb and say #4 setting!!

Looks great, does the cheese/cream/seasoning get down between the potato slices?

I gather it is supposed to since the recipe says to make sure some gets in between the slices.

Add a handful of garlic and my feet are under the table.  Looks great Kristin.  Thanks.