Ingredients
The following ingredients have 4 Servings
- 5 med-large russet or Idaho potatoes (peeled, 1/8-1/4 inch slices)
- 1 large onion, diced
- 2 tblsp garlic, minced
- 2 cups cheddar , shredded (to taste)
- 1 cup parmesan cheese, grated or shredded (to taste)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 3 tblsp unsalted butter
- 1 tblsp thyme, dried
- 2 tsp salt
- 1 tsp pepper
- 1/2 cup parmesan (more or less to taste)
- 1/2 cup cheddar (more or less to taste)
Instruction
- Get out all of your ingredients and get them measured and ready to go!
- Slice your potatoes to between 1/8 and 1/4 inch thick. Rinse and set aside.
- Preheat your oven to 425 degrees.
- Melt butter in large pot over medium heat.
- Add onion and cook until tender, stirring occasionally, about 5 minutes.
- Add garlic, thyme, salt, and pepper. Stir.
- Add potatoes, chicken broth and cream.
- Cover, reduce heat to medium-low, and simmer until potatoes are almost tender, about 10 minutes.
