Cheesy Potatoes

I needed a great comfort-foodish potato recipe for H and his coworkers who were joining us for dinner. After much research, Bakingblonde on the WC board shared this recipe with me. IT IS OMG GOOD! I used sharp and mild cheddar cheeses to bring out the cheesy taste!


2 tablespoons unsalted butter
1 medium onion , minced (about 1 cup)
2 medium cloves garlic , minced or pressed through garlic press (about
2 teaspoons)
1 tablespoon chopped fresh thyme leaves
1 1/4 teaspoons table salt
1/4 teaspoon ground black pepper
2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced
1/8-inch thick
1 cup low-sodium chicken broth
1 cup heavy cream
2 bay leaves-I omitted this
1- 1/2 cups grated cheddar cheese , shredded

1. Adjust oven rack to middle position; heat oven to 425 degrees.

2. Melt butter in large Dutch oven over medium-high heat until foaming
subsides. Add onion and cook, stirring occasionally, until soft and
lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook
until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay
leaves and bring to simmer. Cover, reduce heat to medium-low, and
simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay
leaves. Stir in 1/2 cup shredded cheese.

3. Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish); sprinkle evenly with cheese. Bake until cream is bubbling
around edges and top is golden brown, about 15 minutes. Cool 10 minutes
before serving.


3 Comments on “Cheesy Potatoes”

  1. bakingblonde says:

    This is definately a ‘go-to’ comfort food recipe for me! Yours look great! I always use half sharp cheddar cheese, it really adds some ‘oomph’ to the flavor!

  2. kayte says:

    this looks absolutely wonderful. i will definitely save this recipe!

  3. Carrie says:

    Potatoes and Cheese 2 of my favorite things!

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