Talk about comfort food; this side dish can instantly brighten my mood. Everything that is great about comfort food is woven into this dish: melted cheese, creamy sauce and buttery potatoes. Need I say more?!
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon unsalted butter
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup low-sodium chicken broth
- 2 teaspoons fresh thyme leaves
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 pounds russet potatoes, peeled and sliced into 1/8-inch slices
- 1/2 cup shredded Cheddar
- 1/2 cup shredded gruyere cheese
Instructions
- Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
- Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 431 |
| Total Fat | 30 g |
| Saturated Fat | 19 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 106 mg |
| Sodium | 633 mg |
| Serving Size | 1 of 6 servings |
| Calories | 431 |
| Total Fat | 30 g |
| Saturated Fat | 19 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 106 mg |
| Sodium | 633 mg |
Reviews
Everyone loved these for Christmas dinner! I made 1.5x for 7 adults so we would have some leftovers and I’m very glad today to have them. I followed the recipe except we felt we needed more cheese so we 25-50% more which Im glad I did. The cheddar I used was cheddar with Gruyère notes. The slicer on the food processor made this relatively easy. This will be a go to for the holidays for sure!
I love this recipe! So easy! The only spin I do is double the cheese but transfer half the potatoes in the casserole, add cheese, top with the rest of the potatoes and the rest of the cheese on top.
This was delicious and easy. I would have used 2 shallow baking dishes to get more bites with the golden cheese as that was the best part!
This is it!!! So delicious!
These were delicious! I found these very easy to make with great flavor – only addition was fontina cheese along with the gruyere and sharp white cheddar. Hardly any left over from our Easter dinner. I made them earlier in the day; stored covered in the refrigerator. Pulled them out to come to room temp an hour prior to baking with foil covering them the first 20-30 min. then removed foil for last 15 min for the cheese to get a golden brown.
Good but the thyme is way too strong in this dish.
This is my new go to recipe. I just cook in a large fry pan and put in oven. Less dishes!
I made this recipe for Christmas dinner and it was loved by all! I did a few subs. I doubled the recipe and used shallots instead of onions and garlic (I am allergic to garlic) and added some Panko on the top before putting in the oven to get a crispy top (I love texture!). I also cooked in my Le Creuset braiser and just put it in the oven (less dishes!). This is now my go to recipe!
I love this
Love these potatoes!