Fontina Scalloped Potatoes
Recipe from The Food Channel

Creamy scalloped potatoes make a delightful accompaniment to a steak or roast beef dinner, but are also delicious with grilled fish, roast chicken, or almost any meat protein.


Fontina Scalloped Potatoes

by 2  people


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Ingredients
  • 2   tablespoons 
    unsalted butter
  • 1   
    medium onion, minced
  • 2   
    medium garlic cloves, minced or pressed through a garlic
  • 1   tablespoon 
    fresh thyme leaves, chopped
  • 1 1/4  teaspoons 
    teaspoon salt
  • 1/4  teaspoon 
    ground black pepper
  • 2 1/2  pounds 
    (about 5 medium) russet potatoes, peeled and
  • 1   cup 
    low-sodium chicken broth
  • 1   cup 
    heavy cream
  • 4   ounces 
    Fontina cheese, shredded (1 cup)
Directions
1.
Preheat oven to 425 degrees F.
2.
Melt the butter in a Dutch oven over medium-high heat. When the
3.
Add garlic, thyme, salt and pepper. Cook for about 30 seconds.
4.
Add potatoes, broth and cream and heat to simmer. Cover, reduce heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistence), about 10 minutes.
5.
Transfer the mixture to an 8-inch square baking dish. Sprinkle evenly with cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes.
6.
Cool before serving.
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