Ingredients:

1 teaspoon unsalted butter

2 tablespoons olive oil

6 ounces pancetta or bacon, cut into ½ inch pieces

2 large yellow onions, peeled and thinly sliced

Salt and white pepper

3 teaspoons minced garlic

1 tablespoon fresh thyme

2 pounds of russet potatoes, peeled and cut into 1/4-inch thick slices

1 teaspoon each: poultry seasoning, paprika, nutmeg

2 cups grated Gruyere, or Swiss cheese

½ cup grated Parmesan cheese

2 cups heavy cream or half milk and half cream

Tabasco sauce

 

Directions:

Preheat the oven to 375 degrees F. Butter a 9x12x2” baking dish and set aside.

 

In a large skillet, heat the olive oil over medium-high heat. Add the pancetta /bacon and cook, stirring, until golden brown, about 4 minutes. Add the onions and season with salt and pepper and cook, stirring, until the onions caramelize, about 20 minutes. Add the thyme and garlic and cook 1 minute.

 

Slice the potatoes and spread a layer of potatoes in the bottom of the prepared dish, slightly overlapping the slices. Season with salt, pepper, poultry seasoning, paprika and freshly grated nutmeg. Top with a layer of the onions. Layer cheeses over onions. Repeat the layers. Pour the cream over all and top with cheese. Spray a sheet of foil and cover.

 

Bake until nearly all the liquid has been absorbed, about 1 hour to 1 hour and 15 minutes. Remove the foil and continue baking until golden brown and bubbly, an additional 15 to 20 minutes.