Fontina Scalloped Potatoes
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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
- 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)
- Preheat oven to 425 degrees F.
- 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.
- 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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