Boil whole potatoes for 10 minutes, remove form heat and allow to cool to room temperature
In the meantime, sauté onions and garlic in butter until they are soft and translucent.
Slice potatoes and layer potatoes and onions in a 9 x 9 baking dish. Pour cream over the potatoes. Season to taste and sprinkle Gruyere over the whole shebang.
Bake 40-50 minutes or until golden.
Originally Submitted
10/22/2010
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