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Make a spice blend of salt, brown sugar, dried thyme, smoked paprika, garlic powder, dry mustard, and black pepper.
Slice six onions to an eighth of an inch thick using a mandolin.
Place onions in a bowl, break them into rings, and toss with half of the spice blend.
Add the remaining spice blend to the onions and toss until distributed.
Slice three white rusted potatoes to an eighth of an inch thick using a mandolin.
Place potatoes in a bowl, add salt and pepper, and toss.
Butter a casserole dish.
Layer the dish with potatoes.
Add half of the seasoned onions on top of the potatoes.
Add 2 oz of sharp cheddar and 2 oz of white Vermont cheddar cheese.
Add another layer of potatoes.
Add the remaining half of the onions.
Add another 2 oz of sharp cheddar and 2 oz of white Vermont cheddar cheese.
Add a final layer of potatoes.
Top with a little more cheese.
Bake in a 350°F oven for 1 hour and 15 minutes, covered for the first 45 minutes and uncovered for the last 30 minutes.
Garnish with chive.