|Yellow onions||2 , thinly sliced|
|Olive oil||1 Tablespoon|
|Butter||2 Tablespoon (For Greasing The Baking Dish)|
|Russet potatoes||2 Pound, peeled, thinly sliced (900 Grams)|
|Thinly sliced ham||1 Pound (Such As Black Forest Or French Jambon, 450 Grams)|
|Shredded fontina cheese/Gruyere cheese||1 Pound (450 Grams)|
|Tomatoes||3 , thinly sliced and preferably oven-roasted|
|Chopped fresh basil||118 Milliliter (1/2 Cup)|
|White pepper||To Taste|
|Milk||475 Milliliter, scalded (2 Cups)|
|Chicken stock||60 Milliliter (1/4 Cup, If Necessary)|
Preheat oven to 350°F (180°C).
In saute pan, gently cook onions in olive oil until soft.
Grease baking dish with butter.
Place a layer of potato in the baking dish.
Top potato layer with individual layers of onion, ham, cheese, and tomato.
Sprinkle tomato layer with fresh basil, salt, and pepper.
Repeat layering until dish is full, which should be approximately three layers of each filling.
Finish construction with a layer of cheese.
Pour in scalded milk and cover the dish with foil.
Bake in oven for 20 minutes.
Check liquid; if dish seems too dry, add chicken stock.
Continue to bake another 20 minutes or until top layer of cheese is brown and potatoes are tender.