Cheesy Scalloped Potatoes

By ldelmas

Ingredients

• 2 2 2 Tbsp butter
• 2 2 2 Tbsp olive oil
• 2 2 2 onions, thinly sliced
• 1/4 1/4 1/4 cup flour
• 3 3 3 cups heavy cream
• 2 2 2 cups milk
• to & pepper, to taste
• 1 1 1 tsp nutmeg
• 4 4 1/8'' lbs Yukon Gold potatoes, skin on & sliced 1/8'' thick
• 1-1/2 1-1/2 1-1/2 cups white Cheddar cheese, shredded
• 1-1/2 1-1/2 1-1/2 cups Fontina cheese, shredded
• 1/2 1/2 1/2 cups Parmesan cheese, grated
• 4-5 4-5 4-5 sprigs fresh thyme

Details

Servings 1
Adapted from qvc.com

Preparation

Step 1

Preheat the oven to 350°F.
Melt the butter with the olive oil in large Dutch oven. Add in the onion and sauté until golden brown. Sprinkle the onion with the flour and stir until combined. Add the milk, cream, nutmeg, salt, pepper, Cheddar, and Fontina and stir until the cheeses are melted. Add the potatoes and simmer for 15-20 minutes over low heat.
Pour the potato mixture into a 9'' x 13'' baking dish. Top with the 1/2 cup Parmesan cheese and bake for 20-25 minutes, until thick, bubbly, and golden brown.
Garnish with the sprigs of fresh thyme.