Potato-And-Gruyère Casserole

• 12 medium Yukon gold potatoes (about 4 pounds)
• 2 teaspoons salt, divided
• 2 tablespoons butter or margarine
• 1 large sweet onion, chopped
• 1/2 teaspoon pepper
• 2 cups (8 ounces) shredded Gruyere cheese*

1. Peel and thinly slice potatoes.
2. Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 8 to 10 minutes. Remove from heat; drain and set aside.
3. Melt butter in a large skillet over medium-high heat; add chopped onion, and saute 12 to 15 minutes or until golden brown.
4. Layer half of potatoes in a lightly greased 13- x 9-inch baking dish or 2 (8-inch) square baking dishes; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with half each of onions, Gruyere cheese, and Cream Sauce. Repeat layers once, ending with Cream Sauce.
5. Bake at 350u0b0 for 1 hour and 15 minutes or until golden brown.
6. *1 (8-ounce) block Swiss cheese, shredded, or 1 (8-ounce) block sharp white Cheddar cheese, shredded, may be substituted.

gold potatoes, salt, butter, sweet onion, pepper, gruyuere cheese

Taken from www.myrecipes.com/recipe/potato-and-gruyre-casserole (may not work)