1 medium-size russet potato (about 12 oz.), peeled and cut into 1/16-inch-thick slices
1 1/2 teaspoons table salt, divided
6 green onions, cut into 1-inch pieces (about 1 cup)
1/2 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh chives
1/2 to 1 Tbsp. coarsely chopped fresh dill
1 cup half-and-half
2 large eggs
1 large egg yolk
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground pepper
1 cup (4 oz.) shredded Gruyère cheese
1/4 cup (1 oz.) freshly shredded Parmesan cheese
How to Make It
Prepare Buttery Flaky Pastry.
Preheat oven 350°. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a large skillet over medium-high heat; cook 5 to 7 minutes or until tender. Drain potatoes, and pat dry with paper towels. Cool 10 minutes.
Cook onions in boiling salted water to cover in a small saucepan 2 to 3 minutes or until tender. Drain well, and press between paper towels.
Stir together parsley and next 2 ingredients in a small bowl.
Whisk together half-and-half, next 4 ingredients, half of parsley mixture, and remaining 1/2 tsp. salt.
Spread half of potatoes in bottom of pastry crust. Top with half of Gruyère cheese, half of cooked onions, and half of egg mixture; repeat layers once. Sprinkle with Parmesan cheese.
Bake at 350° on an aluminum foil-lined baking sheet 40 to 45 minutes or until center is set. Let stand 10 minutes. Sprinkle with remaining parsley mixture. Serve warm or at room temperature.