2 1/2 lb. potatoes, peeled & thinly sliced
6 tbsp. butter
2 tbsp. chopped parsley
1 tsp. salt
Ground pepper to taste
1 sm. Spanish onion, thinly sliced
1 c. grated Gruyere cheese
1/4 c. grated Parmesan cheese
1 1/4 c. beef broth, boiling

Preheat oven to 425 degrees. Butter inside of a 2 quart baking dish with 2 tablespoons of the butter. Pat dry about half of the potatoes and overlap slices on the bottom of the baking dish to make the first layer. Sprinkle with half of the parsley, salt, pepper, onions and cheese.

Dot with 2 tablespoons of butter. Repeat process for second layer. Pour in boiling broth. Bake at 425 degrees for 55-60 minutes until potatoes can be pierced with a fork, tip is brown, and broth absorbed. If there are any left, these are even better the second day!