Ingredients:

• 6 Yukon Gold Idaho® potatoes, medium to large size, thinly sliced
• 5 tablespoons unsalted butter, divided
• 1½ large yellow onions, or 3 small ones, thinly sliced
• 1 clove garlic, minced
• 1 tablespoon rosemary, chopped
• Salt and pepper to taste
• 1½ cups stock, chicken or vegetable
• 2 tablespoons olive oil, extra virgin
• ½ cup Gruyere cheese, shredded
• 1 teaspoon fresh Italian parsley, to garnish

Directions:

1. Preheat oven to 350F°.
2. Melt 2 tablespoons butter in a skillet over medium-high heat. Add onions and sauté for 5 minutes.
3. Add garlic and one more tablespoon of butter. Sauté for another 5 minutes.
4. Peel potatoes and slice thin using a food processor or knife (see note)
5. Butter an 11" oval baking dish and start assembling the casserole. Arrange 1/3 of the potatoes in a single layer. Top with 1/2 the onions, 1/3 of the rosemary, salt, and pepper (season every layer).
6. Repeat with another layer of potatoes, then onions, rosemary, salt and pepper.
7. Arrange the top layer of potatoes so that the rounds overlap each other slightly.
8. Add stock so it submerges most of the potatoes, stopping before it covers the top layer (so that it will get crispy).
9. Top with remaining rosemary, salt, and pepper.
10. Add little pieces of butter (1/3" squares) to top of potatoes (about 2 tablespoons) and drizzle with extra virgin olive oil.
11. Cover with foil and bake for one hour.
12. Remove the foil, raise the oven temperature to 425°F and bake for another half hour.
13. Shred ½ cup Gruyere cheese and chop the parsley.
14. Remove the potatoes from the oven, sprinkle with cheese and return to the oven for 5 minutes, until the cheese has melted.
15. Serve with chopped parsley and enjoy!