About eight potatos
One white onion
a round of Reblochon (of which I used
4/5ths)
fresh thyme, salt, pepper
Slice potatoes very thinly, and also the onion. Layer them in a deep cassarole dish with seasons between the layers. Splash a very small amount of water on it. Bake covered for 40 minute or so, and check to see if the potatoes seem cooked. When they seem cooked, take out and slice the cheese length-wise (so it is still round but thinner) and place slices skin side up on top of the cassarole. Bake for another ten minutes covered, or uncovered if you enjoy a nice brown crust (I wish I had left mine uncovered, I forgot that is the way to do it) Let sit a minute, as it will be tres hot, and then eat.