- 6
Ingredients
- 3 tablespoons butter
- 3 garlic cloves, pressed in a garlic press
- 1 medium onion, minced
- 2 tablespoons fresh thyme leaves
- kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 1 cup chicken broth
- 4 pounds russet potatoes, sliced thinly, about 1/8 inch thick
- 3 bay leaves
- 1 cup medium cheddar cheese, shredded
- 2 cups Parmesan cheese, shredded
Preparation
Step 1
Melt the butter in a Dutch oven over medium-high heat, then add the garlic cloves and cook for 30 seconds, stirring until garlic becomes fragrant. Add the onions, thyme leaves and kosher salt and freshly ground black pepper and cook until onions become soft, stirring occasionally, for about 4-5 minutes.
Add the cream and chicken broth and stir. Add the potato slices and bay leaves and bring to a simmer. Cover and reduce the heat to medium low and simmer for about 10 minutes or the potatoes are nearly fork tender.
Transfer half of the mixture to a 1 ½ quart dish, an 8 X 8 or 9 X 6 dish. Sprinkle with half of the cheese. Top with the remaining potato mixture, sprinkle with the remaining parmesan cheese then top with the remaining cheddar cheese.
Refrigerate for an hour or up to overnight. Bake uncovered at 350 degrees for 40-50 minutes or until the cream is bubbling around the edges and the cheese is golden brown. Let rest for 5-10 minutes until serving.