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Categories:
unsalted butter onion garlic thyme salt ground black pepper potatoes chicken heavy cream bay leaves Cheddar cheese
Viewed: 67 - Published at: 8 years agoIngredients
- 2 tablespoons unsalted butter
- 1 medium onion, minced (about 1 cup)
- 2 cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon chopped fresh thyme leave
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 1/2 lbs russet potatoes, peeled and sliced 1/8 inch thick (about 5 medium)
- 1 cup low-sodium chicken stock
- 1 cup heavy cream
- 2 bay leaves
- 4 ounces cheddar cheese, shredded (1 cup)
Method
- Heatoven to 425 degrees.
- 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.
- Transfer mixture to 8-inch-square baking dish (or other 11/2-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.
