French Onion Scalloped Potato Gratin

Peel the onions (visible peeled onions on a cutting board).

Slice the peeled onions in half and then into thin strips (onions arranged in neat rows on a cutting board).

Slice the potatoes thinly (thinly sliced raw potatoes visible on a cutting board).

Shred the Gruyère cheese using a food processor (shredded cheese observed in a processor bowl).

Sauté the sliced onions in a pot until softened and translucent, stirring with a wooden spatula.

Place sliced raw potatoes into a pot (potato slices placed into a pot).

Layer the raw potato slices in a greased green casserole dish.

Add the cooked onions over the potato layers, spreading evenly.

Sprinkle the shredded Gruyère cheese over the onion‑potato layers.

Pour the white sauce (heavy cream) over the entire dish until it just covers the layers.

Season with salt and black pepper to taste.

Bake in a preheated oven until the top is golden, bubbling, and the potatoes are tender.