Cheesy PotatoesPosted: May 21, 2008
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 , minced or pressed through garlic press (about
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 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