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.
Servings:
Serves 6
Prep Time:
10 mins
Ingredients
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2 tablespoonsunsalted buttersee savings
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1 mediumonion, mincedsee savings
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2 mediumgarlic cloves, minced or pressed through a garlicsee savings
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1 tablespoonfresh thyme leaves, choppedsee savings
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1 1/4 teaspoonteaspoon saltsee savings
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1/4 teaspoonground black peppersee savings
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2 1/2 pounds(about 5 medium) russet potatoes, peeled andsee savings
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1 cuplow-sodium chicken brothsee savings
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1 cupheavy creamsee savings
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4 ouncesFontina cheese, shredded (1 cup)see savings
Directions
1.
Preheat oven to 425 degrees F.
2.
Melt the butter in a Dutch oven over medium-high heat. When the
foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
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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