45 ml butter 3 tbsp
2 onions, finely chopped
2 garlic cloves, minced
750 ml milk 3 cup
1 ml dried rosemary 1/4 tsp
1 ml dried basil 1/4 tsp
1 ml dried oregano 1/4 tsp
2 ml salt 1/2 tsp
1 ml black pepper 1/4 tsp
500 ml swiss cheese, grated 2 cup
250 ml fresh breadcrumbs 1 cup
1 kg medium red potatoes 2 lb
Melt butter in skillet; add onions and garlic. Cook until tender without browning. Reserve. Heat milk, rosemary, basil, oregano, salt and pepper. Reserve. Combine cheese with breadcrumbs. Peel potatoes; slice thinly. Place one third of potatoes in bottom of a buttered 2 quart (2 L) casserole. Spread half the onions over potatoes and sprinkle with a third of the cheese mixture. Place another third of potatoes on top; the remaining onions on top of that and another third of the cheese. Add remaining potatoes, pour milk mixture over, sprinkle with remaining cheese. Bake at 350 F (180 C) for 1 hour and 35 minutes or until potatoes are tender when pierced with a knife. Rest 10 minutes before serving.
Serves 8