Au Gratin Potatoes
The best side dish!
Servings: 6 People
Ingredients
- 4 oz Fontina Cheese
- 3-4 Yukon Gold Potatoes
- 2 T Unsalted Butter
- 1/2 Onion diced
- Salt
- Pepper
- 1/2 tsp Herbs de Provence
- 1/8 tsp dried Thyme
- 2 cloves Garlic minced
- 1/2 c Heavy Cream
- 1/4 c Chicken Stock
- 2 T chopped Chives
Instructions
- Preheat the oven to 400
- Put the cheese in the freezer for 10 minutes, then grate on the large holes of a box grater; set aside.
- Use the slicer on you box grater to thinly slice the potatoes (or you can use a mandoline).
- In an oven-proof skillet, melt the butter over medium to medium-high heat. Add the onions; sprinkle with salt, pepper, herbs de provence, thyme salt and pepper. Stir often and sauté until onions are soft; about 5 minutes. Add garlic and stir for another 30 seconds.
- Add cream and chicken stock; bring to a boil.
- Turn off the heat and mix in most of the chives and half of the grated cheese.
- Arrange the potato slices in the pan keeping them as vertical as possible.
- Bake for 40 minutes.
- Sprinkle the remaining cheese on top of the potatoes and bake for 10 more minutes until the cheese is melted and there is a golden brown crust.
- Garnish with remaining chives and serve immediately.
Notes
Mangia! Mangia!