Scalloped Potatoes with Fontina, Onions and Thyme
Despite the addition of cheese, this potato casserole is more a variation on scalloped potatoes than it is an "au gratin". Layered in with the potatoes are some thinly sliced, sautéed onions, fresh thyme leaves and a modest amount of grated Fontina cheese. The added flavors are subtle, but they do set the dish apart from classic scalloped potatoes. Serve with our Garlic-Herb Crusted Crown Roast of Pork.
- 3 lbs Yukon gold potatoes, peeled and very thinly sliced
- 3 tablespoons butter
- 2 medium onions, peeled and thinly sliced
- 1 clove garlic, very finely chopped
- 2 tablespoons fresh thyme leaves
- Salt and freshly ground black pepper
- 1 cup Fontina cheese, grated
- 1/2 cup cream
- 1 to 1-1/2 cups whole milk
Preheat the oven to 425°F and butter a 3-quart casserole dish (about 2 inches deep).
Heat the butter in a large skillet over medium heat. Add the onions and cook until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until the onions are just beginning to turn golden, about 3 minutes longer. Add the thyme, season with salt and pepper and remove from the heat.
Arrange a single layer of potato slices in the bottom of the baking dish, overlapping slightly. Season with salt and pepper, top with a few onions and some grated Fontina. Repeat the layers, ending with cheese.
Pour the cream over the potatoes, then add just enough milk to come halfway up the the depth of the potato layers. The amount you need will vary according to the size of your casserole dish.
Cover tightly with aluminum foil and bake for 25 minutes. Remove the foil, tilt the dish and spoon some of the liquid over the top of the potatoes. Return the casserole to the oven uncovered, for 30 to 40 minutes longer, or until the potatoes are fork-tender, the liquid has evaporated, and the top is golden brown.
Allow to cool for 5 to 10 minutes before serving
Makes 6 to 8 servings