Gruyere Scalloped Potatoes

• Vegetarian

• Produce

  • 4 Garlic cloves
  • 1/2 cup Onion
  • 2 tsp Thyme
  • 4 Yukon gold potatoes, thinly sliced (approx. 1.5-2 pounds, large

• Canned Goods

  • 1/2 cup Vegetable stock

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tbsp Flour
  • 1/2 tsp Kosher salt
  • 1/4 tsp White pepper

• Dairy

  • 3 tbsp Butter
  • 1 1/4 cups Gruyere
  • 1 cup Milk
  • 1/2 cup Parmesan

Found on forkinthekitchen.com

Description

Ingredients

• 4-6 large yukon gold potatoes, thinly sliced (approx. 1.5-2 pounds)
• 3 Tablespoons butter (or olive oil)
• ½ cup onion, diced
• 4 garlic cloves, minced
• 2 Tablespoons flour
• ½ cup vegetable stock
• 1 cup milk
• ½ teaspoon kosher salt
• ¼ teaspoon white pepper
• ¼ teaspoon black pepper (optional)
• 2 teaspoons thyme
• 1¼ cups gruyere, shredded
• ½ cup parmesan, shredded

Directions

• Pre-heat oven to 400°F and grease a 9x9 baking dish with butter.
• In a large stock pot, melt butter. Add onion and saute for 2-3 minutes. Add garlic and continue to saute for 2 minutes. Stir in flour and continue stirring for 1-2 minutes. Whisk in vegetable broth until combined. Whisk in milk. Add salt, pepper, and 1 teaspoon thyme. Bring cream sauce to a simmer and continue to lightly simmer for 4-5 minutes.
• Layer half of the potato slices at the bottom of the greased baking dish. Pour over half of the cream sauce and sprinkle ¾ cup of gruyere and ½ cup parmesan on top. Layer the rest of the potato slices, pour over the rest of the cream sauce, and sprinkle the remaining ½ cup of gruyere on top.
• Cover baking dish with foil and bake for 25 minutes. Uncover and continue cooking for 15-20 minutes, until cheese begins to turn golden brown and potatoes are tender when pierced with a fork.
• Sprinkle remaining thyme over top. Let cool slightly for 5-10 minutes and serve.