Categories: Vegetables- Potatoes
Ingredients
- 2 Tbsp. unsalted butter
- 1 medium onion, finely chopped
- 2 cups heavy cream
- 2 cups whole milk
- 1 bay leaf
- 1 tsp. fresh thyme leaves
- 1/4 tsp. ground nutmeg
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 4 lbs. russet potatoes (8 medium), peeled and sliced 1/8 inch thick
- 6 oz. grated Gruyere or Cheddar (about 1 1/2 cups)
Directions
- Heat oven to 375 degrees. Grease a shallow 3-quart baking dish. In a large saucepan or Dutch oven, melt butter over medium high heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Add cream, milk, bay leaf, thyme, nutmeg, salt and pepper; bring to a simmer.
- Add potatoes to saucepan and simmer, stirring occasionally, until tender, 20 to 25 minutes.
- Discard bay leaf and transfer potato mixture to prepared baking dish; sprinkle with Gruyere.
- Bake until bubbling and golden brown, 20 to 25 minutes.