Gruyere and Muenster Scalloped Potatoes

Gruyere and Muenster Scalloped Potatoes

6 medium russet potatoes, peeled then sliced on mandolin
olive oil for coating baking dish sides and bottom
3 yellow onions sliced on a mandolin and caramelized
2 cups milk
8 ounces of gruyere cheese grated
8 ounces of muenster cheese grated
nutmeg, salt and pepper to taste
3/4 cup gluten free bread crumbs

Brush 9 x 12 inch casserole baking dish with olive oil. Arrange two layers of potato slices on the bottom overlapping slightly. Next add half of caramelized onions. Sprinkle with nutmeg, salt and pepper. Melt cheeses in the milk. Pour half cheese and milk mixture over the first layers. Repeat again with remaining potatoes, onions, nutmeg, salt, and pepper. Pour remaining milk cheese mixture over the top. Cover the top with bread crumbs and bake covered at 375 F for 45 minutes. Remove cover and bake another 20 minutes till top starts to bubble and brown. Let cool for 15 minutes before serving. Cut into serving sized pieces. Very hearty and delicious!