large onion, thinly sliced
garlic cloves, chopped
sprigs of fresh thyme
1 1/2 tsp
Yukon Gold potatoes, peeled and cut into scant 1/4-in.-thick slices (12 cups)
finely grated parmesan, divided
- PREHEAT oven to 400F. Heat milk and cream in a pot over medium-low.
- HEAT 1 tbsp butter in a large pot over medium-high. Add onion and cook, stirring until softened, 5 min. Add garlic and thyme and cook, stirring, for 1 min. Reduce heat to medium. Add remaining butter, then stir in flour. Cook, stirring, for 2 min. Slowly add milk mixture, 1 cup at a time, stirring until slightly thickened before adding more liquid.
- STIR in salt and pepper and cook, stirring until thickened. Add potatoes and cook over medium, stirring bottom of pot to prevent browning, until slightly tender, 8 to 10 min.
- SPREAD half of the potato mixture in a 3-L oven-safe dish. Place dish on a baking sheet. Sprinkle with half of the parmesan and top with remaining potatoes. Sprinkle with remaining parmesan and gruyère. Cover with foil and bake for 30 min. Remove foil and continue baking until top is golden and potatoes are tender, 20 min. Let stand for 15 min before serving.
Protein 12 g
Carbohydrates 32 g
Fat 21 g
Fibre 3 g
Sodium 544 mg
Excellent source of vitamin B12
Shortcut scalloped potatoes