Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon unsalted butter
  • 1 tablespoon flour
  • 1 1/2 cups half & half
  • 1/3 cup shallots (, finely minced)
  • 3 cloves garlic (, minced)
  • 1/2 teaspoon dried rosemary
  • 1 tablespoon dried parsley
  • 1/ teaspoon dried thyme leaves
  • 1/2 teaspoon coarse Kosher salt
  • 1/4 teaspoon ground white pepper
  • 1 cup Swiss cheese (, divided and shredded)
  • 2-3 large Russet potatoes (, peeled and cut into 1/8 inch slices)
  • Cooking Spray

Instruction

  • Preheat oven to 400°F. Prepare a 9 or 10 inch pie plate with cooking spray.
  • Heat the butter in a medium saucepan. When the butter has melted, whisk in the flour to create a roux. Continue to whisk until mixture turns a very light brown and has a nutty smell, approximately 4-5 minutes.
  • Whisk in the half & half, then add the shallots, garlic, rosemary, parsley, thyme, salt, white pepper and 1/2 cup of the shredded Swiss cheese. Remove from the heat and set aside.
  • Layer the potatoes in a circular fashion. After you complete one layer, cover with just enough half & half mixture to cover it. Repeat layers until the potatoes reach the lip of your pie plate. Pour remaining half & half mixture over potato slices. 
  • Bake, uncovered, for 50-60 minutes or until the potatoes are tender and mixture is bubbly. Remove and cover with remaining 1/2 cup of the Swiss cheese. Return to the oven until cheese has melted, approximately 5-10 minutes.
  • Remove and allow to set for 5 minutes. Slice and serve.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.