Hello all– Who doesn’t love potatoes?? Add a creamy sauce and a couple kinds of cheese, even better–hot and bubbly from the oven. We served up these potatoes with peppery grilled tri-tip and a bright salad to a table full of friends Saturday night. Delish!
3 tab. butter
2 small yellow onion, chopped fine
4 cloves garlic, minced
1/4 cup flour
1 1/2 cup chicken broth
2 cups milk
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 tsp. thyme leaves, divided
4 pounds yukon gold potatoes, unpeeled, sliced thin
2 cups cheddar, grated
1/2 cup parmesan romano
In a large skillet melt the butter and throw in the chopped onion, cook until the onion is tender, not yet browned. Add in the garlic and cook a minute more.
Stir in the flour, until a thick paste forms. Then pour in the chicken broth, stirring as you go until they mixture is smooth. Keep simmering. Stir in the milk, salt & pepper and 1 tsp. of the thyme leaves. Keep stirring as the mixture simmers until it is a thick smooth sauce (about 3 or 4 minutes). Turn off the heat.
Slice the potatoes thinly and layer half of them in a 9″x13″ pan that has been sprayed with cooking spray. Over the first half of the potatoes, drizzle half of the sauce. Then sprinkle on 1 cup of the cheddar cheese and all of the parmesan. Add the rest of the potatoes and top with the remaining sauce and cheese.
Cover the top with foil, tenting it so that it doesn’t touch the sauce and cheese on top the potatoes. Pop it covered into a 400 degree oven for 30 minutes. Then remove the foil and cook 20 to 25 minutes more until the potatoes are tender when you poke them with a fork.
Serve them hot, garnished with the remaining teaspoon of thyme leaves sprinkled on top. Delish!!