Easter: Potatoes au Gratin
Source of Recipe
Adapted from "Entertaining with Longaberger"
List of Ingredients
- 1 cup chicken broth
- 2 Tbsp butter
- 1 large onion, sliced (2 cups)
- 2 garlic cloves, cut in slivers
- 2� pounds russet potatoes (3 jumbo bakers or 6 medium)
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper
- 2 Tbsp flour
- � cup whole milk
- 1� cups grated Gruy�re or aged Swiss cheese
- � cup grated Parmesan cheese
Instructions
- Heat chicken broth with butter in a large skillet over medium heat. Add onion and garlic. Bring to a boil and cook until all liquid is gone. Continue to saut� the onions for nearly 5 minutes to caramelize, stirring often. Transfer to a large mixing bowl.
- Peel the potatoes; slice into �-inch rounds. Add to onion mixture; sprinkle with thyme, paprika and salt and pepper, as desired. Stir in flour, milk and about half of the Gruy�re. Mix well and turn into a greased deep-dish pie plate or rather shallow baking dish. Top with remaining Gruy�re and � cup grated Parmesan cheese.
- Cover loosely with foil and bake at 350� 1 hour. Remove foil, raise oven to 400� and bake 30 minutes more, until potatoes are tender and top is golden brown.
Makes 6 servings.
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