EDAM CHEESE POTATOES

4 large russet potatoes, peeled and sliced thin as a dime*
1/2 lb grated Edam cheese, divided
1/4 cup butter, divided
2 large yellow onions, minced, divided
1/2 cup chopped fresh parsley, divided
1 tbsp salt
1 tsp freshly ground pepper
1 tsp Fines Herbes
1/2 tsp paprika
2 1/2 cups light cream, or half and half

Preheat the oven to 450 degrees. Generously butter a 12x18x2-inch baking dish, using only a part of the 1/4 cup butter.

Drain the potatoes thoroughly. Set aside 1/4 cup of the grated cheese for later use.

Put a layer of 1/4 of the potatoes into the baking dish; dot with a third of the butter and sprinkle generously with a third of the cheese, onions, parsley, salt, pepper, Fines Herbes, and paprika. Repeat until there are 4 layers, ending with potatoes.

Pour the cream over the potatoes to cover.

Bake in the preheated oven for 10 minutes; then reduce the heat to 350 degrees. Remove the potatoes from the oven and sprinkle on the reserved 1/4 cup of cheese, place back in the oven and bake until tender, about 2 hours. This long cooking is necessary for the blending and mellowing of the flavors.

*Place the potatoes in cold water as soon as they are peeled and then back in the water as they are sliced. This keeps them from turning brown.

Servings: 8