Gruyere and Potato Gratin

1 1/4 lbs. potatoes boiled and cooled

1/2 C. sliced green onion

salt and pepper to taste

Custard:

1 C. heavy cream or half and half

2 large eggs

2 T. parsley chopped

4 oz. grated Gruyere cheese

Butter a 2 quart baking dish. Slice up the potatoes. Top with the green onions. Add salt and pepper to taste.

In a separate bowl combine the cream and eggs. Stir in the parsley and cheese. Pour over the potatoes.

Bake at 425°F. for about 30 minutes.

Serves 4.