scalloped potatoes au gratin

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

  • 1 tablespoon unsalted butter
  • 1 yellow onion  finely chopped
  • 2 cloves garlic minced
  • 1 ½ cups heavy cream
  • ½ cup low-sodium chicken broth
  • 2 teaspoons fresh thyme leaves
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 pounds russet potatoes peeled and sliced into ⅛-inch slices
  • ½ cup shredded cheddar cheese
  • ½ cup shredded gruyere cheese

Instructions

  • Preheat the oven to 400 degrees F. Melt the tablespoon of butter in a large pot over medium-high heat. Add the yellow onion and saute until softened and beginning to brown.
  • Add 2 cloves of garlic and continue cooking 1 minute longer. Stir in 1 ½ cups of heavy cream, ½ cup of low-sodium chicken broth and 2 teaspoons fresh thyme, and season with the salt and pepper. Add the 2 pounds of russet potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
  • Transfer the potatoes and cream to a shallow baking dish. Sprinkle the ½ cup of freshly shredded cheddar cheese and ½ cup gruyere cheese evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.

Nutrition

Calories: 435kcal | Carbohydrates: 32g | Protein: 11g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 752mg | Potassium: 758mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1166IU | Vitamin C: 12mg | Calcium: 248mg | Iron: 2mg