Lily Walker
Course: Side Dish Cuisine: French Prep Time: 15 minutes Cook Time: 1 hour Resting Time: 25 minutes Total Time: 1hr 40 mins Calories: 101kcal
Let’s get started!
– Butter to grease the baking dish – 2½ pounds Russet potatoes (3 to 4), peeled and sliced very thin – 1½ teaspoons salt – ¼ teaspoon freshly ground black pepper – 1 cup (4 oz) finely grated Parmigiano-Reggiano – 2¼ cups heavy cream – Fresh thyme, for serving (optional)
1. Set the oven's temperature to 350°F. In a large saucepan over medium-high heat, heat the butter. Add the onions and cook for 5 to 6 minutes, or until they are tender and translucent. After adding the garlic, heat it for one more minute.
2. Mix in the flour until well combined. Simmer for one or two minutes. Add the cream and milk, stirring constantly to avoid clumps. Bring it gradually to a boil, then lower the heat and simmer it until it thickens a little. 3. When the salt, cheddar, and parmesan cheeses are added, stir until they melt.
4. When the potatoes are added, mix them in completely. Transfer the blend into a 2-quart baking dish. 5. Add the remaining Parmesan cheese over top. Put foil over it. Depending on how thickly the potatoes are sliced, bake the potatoes for one hour or until they are cooked.
6. After 20 minutes, or until the top is lightly browned, remove the cover and continue baking. 7. Give it a good five minutes to settle before serving. If desired, add some chopped parsley as a garnish.