This recipe is originally from The America's Test Kitchen Family Cookbook. I have replaced their chicken broth with vegetable broth.
2 tablespoons unsalted butter
1 onion, chopped fine
1 teaspoon dried thyme
2 garlic cloves
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 1/2 lbs russet potatoes peeled and sliced 1/2 inch thick
1 cup vegetable broth
1 cup heavy cream
4 ounces shredded cheddar cheese
- Adjust oven rack to middle position and preheat oven to 425°. Melt the butter in a large Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, thyme, slat, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, and cream. Bring the mixture to a simmer, reduce heat to medium-low and cook, stirring occasionally until the potatoes are almost tender, about 10 minutes.
- Transfer the mixture to an 8-inch baking dish. Gently press the potatoes into an even layer and sprinkle with cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 to 20 minutes. Let cool 10 minutes before serving.
Serves 6: Calories 337, 20 grams of fat, 2 grams of fiber