Tuscan Cheese Potato Bake

Method6 steps · about 1 hr 30 min

1. 1

   Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.

2. 2

   Step 2: Melt butter (5 tablespoons) in a large saucepan over medium-high heat. Saute onion, garlic (3 cloves), and thyme (1 ½ teaspoons) in hot butter until onion is tender, 3 to 5 minutes. Whisk flour (5 tablespoons), salt (1 ¼ teaspoons), and black pepper (½ teaspoon) into onion mixture.

   Uses 5 tablespoons butter · 2 green onions, chopped · 3 cloves garlic, minced, or more to taste · 1 ½ teaspoons chopped fresh thyme · 5 tablespoons all-purpose flour · 1 ¼ teaspoons salt · ½ teaspoon ground black pepper

3. 3

   Step 3: Gradually whisk milk (2 cups) and cream (1 cup) into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 minutes.

   Uses 2 cups milk · 1 cup heavy whipping cream · sauteed onion-thyme roux

4. 4

   Step 4: Stir sour cream (8 ounces) into sauce until smooth; add fontina cheese (1 cup) and stir until cheese melts.

   Uses 8 ounces sour cream · 1 cup shredded fontina cheese · thickened cream sauce

5. 5

   Step 5: Arrange 1/2 the potatoes in the bottom of the prepared baking dish. Pour 1/2 the cheese sauce over the potatoes. Repeat with remaining potatoes and cheese sauce. Top with bread crumbs to cover potatoes entirely.

   Uses 2 pounds red potatoes, thinly sliced, ends discarded · ¼ cup Italian-style panko bread crumbs, or as needed · fontina cheese sauce

6. 6

   Step 6: Bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.

   Bake potato gratin · 70 minUses assembled potato gratin