- 2 tablespoons unsalted butter, plus extra for pan 1 medium onion 1 teaspoon dried whole thyme Salt and pepper, to taste 21/2 pounds russet potatoes, peeled and thinly sliced 1 cup reduced-sodium chicken broth 1 cup whole milk 2 bay leaves 11/2 cups coarsely grated Gruyère or Swiss cheese (about 6 ounces) 2 tablespoons minced chives, for garnish
The beloved flavor combination of potatoes, milk, butter, and chives come together here in a delicious easy-to-serve casserole.
1. Preheat oven to 400° F. Set oven rack to middle position.
2. Melt butter in a large saucepan or Dutch oven over medium heat until foaming. Add onion; cook 5 minutes, until softened, stirring often. Add thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add sliced potatoes, broth, milk, and bay leaves; bring to a simmer. Cover, reduce heat to medium-low and simmer 10 minutes, until potatoes are almost tender. Discard bay leaves. 3. Tranfer mixture to a buttered 2-quart casserole or 8-inch-square baking dish; sprinkle with cheese. Bake until casserole is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes, then sprinkle with chives before serving. Tip:
You want the potatoes to be sliced very thinly. Keep them from sticking to the knife by adding a little cooking spray to the blade before slicing.
Don't count on any leftovers with these potatoes, escpecially if Seth Gunderson is around.
Recipe from " Debbie Macomber's Cedar Cove Cookbook."