Potato Gratin

• Produce

  • 1 tsp Garlic
  • 1/2 Onion, large
  • 6 Potatoes, medium
  • 1 Thyme, fresh

• Canned Goods

  • 1/2 cup Broth

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 tsp Kosher salt

• Dairy

  • 3 tbsp Butter
  • 1 cup Dubliner cheese, grated
  • 1/2 cup Heavy cream
  • 1 cup Milk
  • 1 cup Swiss cheese, grated

Found on missinthekitchen.com

Ingredients

• 6-7 medium potatoes, washed, peeled and thinly sliced
• 3 tablespoons butter
• ½ large onion, diced
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt
• 3 tablespoons all purpose flour
• 1 cup milk
• ½ cup heavy cream
• ½ cup broth
• 1 cup grated Swiss cheese
• 1 cup grated Dubliner cheese (or white cheddar)
• fresh thyme for garnish

Directions

• Preheat oven to 375 degrees.
• Grease a baking dish and set aside. (I used a deep pie dish)
• Add butter to a saucepan and add onions and garlic. Place over medium heat and cook, stirring often until onions are translucent. Add flour and salt and whisk together, cooking for about 2 minutes. Add milk, cream and broth and continue whisking until sauce thickens. Remove from heat.
• Add a layer of potato slices to cover bottom of dish. Pour about ⅓ of sauce over potatoes and spread evenly.
• Mix the shredded cheese together. Sprinkle about ⅓ of cheese over sauce. Continue layering ending with cheese.
• Bake for 1 hour 15 minutes to 1 hour 25 minutes or until potatoes are cooked through. Garnish with fresh thyme.
• Allow potato gratin to set 15 minutes before serving.