2 tablespoons Extra Virgin Olive Oil
6 slices Bacon chopped small
2 Perfect Sweet Onions peeled and sliced very thin
4 cloves Peeled Garlic minced
Unsalted Butter as needed
3/4 pound Gemstone Potatoes
sliced very thin
1 1/2 cups Gruyere Cheese shredded
1 1/2 cups Cheddar Cheese shredded
2 cups Heavy Cream
use Garlic and Herb Sea Salt Grinder to taste
use Italian Seasonings to taste
use Rainbow Peppercorns to taste
1 bunch Basil
stems removed and cut into ribbons
Preheat oven to 375ºF.
Heat the olive oil in a sauté pan and add the bacon. Cook until bacon is crispy and then add the onions.
Season with the grinders and cook until the onions are caramelized, stirring often.
Butter the bottom and sides of a casserole dish.
Spread one layer of potatoes across the bottom of the dish, slightly overlapping each slice. Top the layer with half of the onions.
Top that layer with a mixture of half of the cheese. Pour half of the cream over the top and season with the grinders.
Place another layer of potatoes, onions, cheese and the basil. Season with the grinders.
Place third and final layer of potatoes on top and pour in the rest of the cream. Add more seasonings, cover with foil and place in the oven.
Bake for 1½ hours, remove the foil and bake for an additional ½ hour. Remove it from the oven and let it rest for 30 minutes. Cut and serve.Note:
Letting the potatoes rest for the 30 minutes allows the cheese and potatoes to meld together and solidify.