Not for the faint of heart, thyme and three cheeses make this potato dish very rich.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- 2 pounds red potatoes, boiled, cooled and peeled, sliced 1/4 to 1/2-inch thick
- 1 sweet onion, finely diced
- 4 Tablespoons butter
- 1 clove garlic (or more) pressed
- 3 Tablespoon flour
- 1 cup chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- 1-1/2 cups Cheddar cheese, divided use
- 4 ounces cream cheese, cut into small cubes
- 1/8 teaspoon nutmeg
- 1 teaspoon thyme leaves, crushed between hands when adding
- 1/4 cup grated Parmesan cheese
- Hungarian sweet paprika
Preparation:
Gently saute sweet onions and garlic in butter till translucent, being careful not to brown. Add flour to make a roux. Cook roux, stirring constantly for about 3 minutes to get rid of the raw taste. Add chicken broth, while stirring constantly; then milk and cream. Let this mixture get hot, then add 1/2 cup of Cheddar cheese and all the cream cheese. Cook over low heat, stirring constantly till all the cheese has melted and incorporated. Add nutmeg, thyme, salt, and pepper to taste. (Remember that the potatoes will absorb most of the salt, so don't be afraid to use a healthy dose of salt if you are so inclined!)
Layer potatoes in oven proof casserole dish sprayed with spray oil. Pour cheese sauce evenly over potatoes, but don't stir. Sprinkle remaining Cheddar cheese over top, then sprinkle with Parmesan and paprika. Bake uncovered at 375 degrees F. for 45 minutess to 1 hour, until top and edges begin to brown, and it's quite bubbly. If you wish, you can turn up the heat and brown the top even more, but not necessary. Great warmed up in the microwave for leftovers!
To make this a one-dish meal (as if it couldn't already be considered such), you can add diced ham, sausage, etc. when layering the potatoes.
Yield: 6 generous servings
Layer potatoes in oven proof casserole dish sprayed with spray oil. Pour cheese sauce evenly over potatoes, but don't stir. Sprinkle remaining Cheddar cheese over top, then sprinkle with Parmesan and paprika. Bake uncovered at 375 degrees F. for 45 minutess to 1 hour, until top and edges begin to brown, and it's quite bubbly. If you wish, you can turn up the heat and brown the top even more, but not necessary. Great warmed up in the microwave for leftovers!
To make this a one-dish meal (as if it couldn't already be considered such), you can add diced ham, sausage, etc. when layering the potatoes.
Yield: 6 generous servings
