We are a bit heavy handed with the dairy in this house. Of course, we may die of heart disease but it won’t be with an empty stomach. I believe good food goes a long way for your health and happiness. Why kill yourself with processed foods when you can kill yourself with whole, rich, natural goodness.

4 to 5 Large Russet Potatoes: sliced thin with or without skins
1/2 pound of Emmental cheese: grated
1/2 pound of Gruyere cheese: grated
1 cup of finely chopped onions
1 Smoked pork joint or ham hock: cut from the bone in small pieces
2 Tablespoons of rosemary
Salt and pepper to taste

Layer the potatoes in a 8 X 16 baking dish. Over each layer of the potatoes, salt and pepper, layer cheese, ham and pour about a 1/4 cup of cream and repeat until all the potatoes are in the dish. On the top layer sprinkle the rosemary. Bake in a pre-heated oven at 400 for 30 minutes; cover the potatoes and turn the oven down to 350 - bake until finished. Depending the the depth of your layers and thickness of your slices it could be up to another 30 minutes to an hour. 

Serve with a Riesling or buttery Chardonnay. A heavily oaked chardonnay may compete with the earthiness of the cheese.

Variations:
Dairy friendly vegetarians - leave out the ham, its just as delicious and rich without it.
Ham hock phobic? - use a high quality black forest style ham.
Cheese lovers - Use all gruyere if you can afford it. Gruyere is expensive especially the real thing, that’s why I mix it. Plus the cheese can be quite pungent and rich if you aren’t prepared for it.
Can be served as a main dish or side dish.