- 4
Ingredients
- 2 tblsp unsalted butter
- 1 medium onion, minced(about 1 cup)
- 2 medium garlic cloves, minced
- 1 tblsp chopped fresh thyme leaves
- 1 1/4 tsp salt
- 1/4 tsp ground pepper
- 2 1/2 lbs (about 5 medium)russet potatoes, peeled & sliced 1/8 inch thick
- 1 cup canned low-sodium chicken broth
- 1 cup heavy cream (35%)
- 2 bay leaves
- 4 oz cheddar cheese, shredded (1 cup)
Preparation
Step 1
Adjust oven rack to middle position; heat oven to 425º.
Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion & cook, stirring occasionally, until soft & lightly browned, about 4 minutes. Add garlic, thyme salt & pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream & bay leaves & bring to a simmer. Cover, reduce heat to medium-low & simmer until potatoes are almost tender, about 10 minutes. (NOTE: I find 10 minutes too long, start with 7 minutes.) Discard bay leaves.
Transfer mixture to 8-inch square baking dish (or other 1 1/2 quart gratin dish); sprinkle evenly with cheese. Bake until cream is bubbling around edges & top is golden brown, about 15 minutes. Cool 10 minutes before serving.
If you like, use Parmesan or Mozzarella instead of Cheddar.