Fontina Scalloped Potatoes
From: The Food ChannelCreamy 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: 10 mins
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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 teaspoon 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
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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