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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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You can get it into the casserole, then refrigerate it or freeze it and bake it later. So it's worth making a double batch, with a 5lb bag of taters, serving half and freezing half. Or eating the entire panful while sitting in your underwear watching TV. I don't judge. This would go well with ham. Hmm, sounds like an Easter menu! Ingredients:
2 tablespoons unsalted butter |
1 onion, finely chopped |
1 teaspoon dried thyme |
2 garlic cloves, minced |
1 1/4 teaspoons salt |
1/4 teaspoon pepper |
2 1/2 lbs russet potatoes, peeled and sliced 1/8 inch thick (5 medium) |
1 cup low sodium chicken broth |
1 cup heavy cream |
2 bay leaves |
1 cup cheddar cheese, shredded |
Directions:
1. Adjust oven rack to the middle position and heat oven to 425°F Melt the butter in a large dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the thyme, garlic, salt and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream and bay leaves. Bring the mixture to a simmer. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 10 minutes.
2. Discard the bay leaves. Transfer mixture to 8-in square baking dish or other baking dish(es) as desired. Gently press the potatoes into an even layer and sprinkle cheddar over the top. Bake until cream is bubbling around the edges and the top is golden brown, 15-20 minutes. VERY IMPORTANT: Cool it for 10 minutes before you serve it, or it will be slightly gloppy. As it cools down it sets up really well.
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