Fontina Scalloped Potatoes
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.
Ingredients
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2 tablespoons unsalted butter
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1 medium onion, minced
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2 medium garlic cloves, minced or pressed through a garlic
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1 tablespoon fresh thyme leaves, chopped
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1 1/4 teaspoon teaspoon salt
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1/4 teaspoon ground black pepper
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2 1/2 pounds (about 5 medium) russet potatoes, peeled and
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1 cup low-sodium chicken broth
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1 cup heavy cream
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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
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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