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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  • 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)
Preheat oven to 425 degrees F.
Melt the butter in a Dutch oven over medium-high heat. When the
Add garlic, thyme, salt and pepper. Cook for about 30 seconds.
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.
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.
Cool before serving.
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