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Preheat the oven to 375 F.
Sauté minced onion in olive oil and butter in a medium skillet over medium-low heat for 5 minutes or until tender but not browned.
Beat eggs in a mixing bowl with crushed garlic, minced parsley, grated Swiss cheese, heavy whipping cream, black pepper, and fine salt.
Stir the softened onions into the egg mixture.
Peel the russet potatoes and grate them on the large holes of a box grater. Squeeze out any excess water from the potatoes.
Stir the potatoes into the egg mixture.
Place butter in a baking dish and put it in the oven until melted.
Pour the potato-egg mixture into the baking dish and dot with butter cut into pea-sized pieces.
Bake for 30 to 40 minutes or until the top is nicely browned.