Thursday, April 30, 2009

Fontina Scalloped Potatoes

I was heading to a pot luck dinner and was tasked with a side dish.

Everyone likes potatoes and cheese! I like this particular recipe because most of the cooking is done on the stove and it's just finished off in the oven.

First, dice up an onion...


Melt the butter and cook the onion in it. Then throw in the thyme (I used dried), garlic (from a jar...shame on me), and S&P.


Peel & slice the potatoes. It says "thick", but I like mine about 1/4" thick.


In the same pot with the sauteed onion mixture, pour in the cream & broth. Then slide the potatoes into the hot tub.




Cover & simmer until potatoes are tender. Then dump all of it into a baking dish. The recipe calls for an 8-inch square dish, but I used a 9 X 13 dish. I like more surface area on the top for maximum browning and crisping...

I was kinda rough with the potatoes as I was dumping it into the dish, so you can see that a lot of the pieces are broken and it looks really ugly, but that's nothing that the cheese can't cover up!


Shred up some fontina cheese. If you can find it already shredded, more power to ya, but I couldn't find any.


Sprinkle the cheese over the top and bake at 425 degrees until golden and bubbly.




Fontina Scalloped Potatoes

Adapted from The Food Channel

Ingredients

2 tablespoons unsalted butter
1 medium onion, diced
2 medium garlic cloves, minced, pressed, or from a jar
1 tablespoon fresh thyme leaves, chopped or 1/2 tablespoon dried thyme leaves
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 pounds (about 5 medium) russet potatoes, peeled and sliced 1/4" thick
1 cup low-sodium chicken broth
1 cup heavy cream
4 ounces Fontina cheese, shredded (1 cup)...or more...

Preparation

Preheat oven to 425°F.

Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.

Add garlic, thyme, salt and pepper. Cook for about 30 seconds.

Add potatoes, broth and cream and heat to simmer. Cover, reduce heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistence), about 10 minutes.

Transfer the mixture to a 9 X 13 baking dish. Sprinkle evenly with cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes.

Cool slightly before serving.

2 comments:

  1. I made this tonight, substituting part 1% milk and part half & half for the cream - also added some extra shredded fontina (and asiago) to the potato mixture while it was simmering. It was done ahead of the rest of the meal, so i poured it into a 9x13 pan and it sat for about an hour b4 I added the cheese and baked it. Came out well, yum! Thanks!

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  2. Love this recipe. I've done it as written, but family seems to prefer cheddar/swiss combo. I also use half-n-half/milk.... It's great most of the cooking is on the stove. Thanks!

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