Broil the dish for a few minutes to yield a crisp golden brown exterior, then sprinkle with fresh chopped chives.
For this creamy, cheese-laden recipe, thin-sliced red potatoes and onions are shingled from the outside in, creating an enticing decorative top. Bechamel made with heavy whipping cream, Gruyère, and cheddar creates the base for the rich, cheesy sauce. Broil the dish for a few minutes to yield a crisp golden brown exterior, then sprinkle with fresh chopped chives.