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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