Evenly distribute the slices of potato and porcini mushrooms in a well-buttered casserole dish, seasoning with salt and pepper (be careful with the salt, because of Gruyère!).
Sauté onion until soft, add egg sponges and saute briefly, stir in chopped parsley and finely chopped chives. The whole also in the baking dish form. Sprinkle the grated cheese on top and pour the soup over it.
Bake in the oven heated to 180 °C for 30 to 40 minutes.
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