- 8
- 20 mins
- 35 mins
Ingredients
- 2 Tablespoons Unsalted Butter
- 1 Onion, chopped fine
- 1 Tablespoon Fresh Thyme, minced
- 2 Garlic Cloves, minced
- 1 1/2 Teaspoons Salt
- 1/4 Teaspoon Pepper
- 2 1/2 Pounds Russet Potatoes, peeled and sliced 1/8" thick
- 1 Cup Chicken Broth
- 1 Cup Heavy Cream
- 2 Bay Leaves
- 1 Cup Garlic Cheddar Cheese (we like to experiment with the cheese flavor so we found this from Tillamook)
Preparation
Step 1
adjust the oven rack to the middle position and heat to 425 degrees.
melt the butter in a dutch oven or large pot over medium high heat. add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. add the thyme, garlic, salt and pepper and cook for about 30-60 seconds.
add the potatoes, broth, heavy cream, and 2 bay leaves. bring the mixture to a simmer, cover and reduce the heat to medium -low. simmer until the potatoes are almost tender, about 10 minutes. discard the bay leaves. transfer the potatoes to an 8 inch baking pan and press the potatoes out into an even layer. sprinkle evenly with cheese and bake for about 15-20 minutes or until golden on top. cool for 10 minutes before serving.
notes:
use any cheese that you prefer, but sticking to a cheddar variety or gruyere will have the best flavor.