Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease 1 1/2 quart casserole. set aside. in small saucepan melt butter. stir in flour, salt and pepper. blend in milk and half-and-half. cook on medium high heat, stirring constantly, until heated through. set aside. layer one-third of potato slices, half of onion, one-third of parsley, one-third of cheese and one-third of sauce in casserole. repeat layers. top with remaining potatoes, parsley, cheese and sauce. bake in 375f degrees convection oven on rack 3, 45-60 minutes (or bake in preheated 375f degrees radiant bake oven 1-1 1/4 hours) or until sauce is bubbly and potatoes are tender.

Target recipe: shred the gruyere with the shredding disk of your food processor. peel the potatoes. slice the potatoes using the 2mm slicing disk of your food processor. boil the sliced potatoes for 2 minutes to remove starch and crispness. drain the potatoes and let cool so they can be handled. preheat the oven to 300 degrees. butter a 9x11 casserole dish. arrange the potatoes in layers. between each layer put a little of the gruyere cheese and salt and pepper. repeat until the dish is almost full. top with the remaining gruyere and all the cheddar cheese. pour the heavy cream over the entire surface. bake for 1.5 hours or until the top is browned.