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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
  
• 2½ pounds russet potatoes (3 jumbo bakers or 6 medium)
  
• 1 tsp dried thyme
  
• 1 tsp paprika
  
• Salt and pepper
  
• 2 Tbsp flour
  
• ½ cup whole milk
  
• 1½ cups grated Gruyère or aged Swiss cheese
  
• ½ cup grated Parmesan cheese
  






Instructions



1. 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 sauté the onions for nearly 5 minutes to caramelize, stirring often. Transfer to a large mixing bowl.
   
   
2. Peel the potatoes; slice into ¼-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 Gruyère. Mix well and turn into a greased deep-dish pie plate or rather shallow baking dish. Top with remaining Gruyère and ½ cup grated Parmesan cheese.
   
   
3. 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.