Gruyere Potato Gratin with Herbes de Provence (taken from Whole Foods' site. I altered it a bit.)

Serves 8

* 2 lb Yukon Gold potatoes
* 3/4 lb cave-aged Gruyere, shredded
* 1 large onion (I used a Peruvian sweet onion), thinly sliced
* 2-3 cloves garlic, minced
* 2 TB butter
* 1 cup heavy cream
* sea salt, to taste
* ground pepper, to taste
* herbes de provence (with lavender), to taste

Preheat oven to 350°F.

Boil whole potatoes for 10 minutes, remove from heat and allow to cool to room temperature. In the meantime, sauté onions and garlic in butter until they are soft and translucent. Layer potato slices and onions in a 9 x 9 baking dish. You can put seasoning to taste between each layer. Pour cream over the potatoes. Sprinkle Gruyere over the whole shebang. Bake 40–50 minutes or until golden.