Ingredients
The following ingredients have 7 Servings
- 2 lbs waxy potatoes (like Yukon gold), peeled and sliced very thin, about 1/8 inch thick
- 3 sweet Vidalia onions, thinly sliced
- 2 cups heavy cream
- 1 cup mild or medium cheddar cheese, grated
- 1 clove garlic
- 1 sprig rosemary
- 1 sprig thyme
- 2 tablespoons olive oil
- 1 tablespoon butter, plus more for greasing dish
- kosher salt and freshly ground pepper, to taste
Instruction
- Preheat oven to 375°F and liberally grease a 9x12-inch casserole dish with butter.
- Heat olive oil and the 1 tablespoon of butter in a large pan over medium-low heat. Add onions and cook until soft and translucent, about 5-8 minutes.
- Meanwhile, bring cream, garlic, rosemary, and thyme to a boil in a medium saucepan over medium heat, removing it from the heat as soon as it reaches a boil.
- Arrange 1/3 of the potatoes in the prepared casserole dish, overlapping slightly. Season liberally with salt and pepper and top with half of the onions and 1/4 cup of cheese.
- Repeat, layering another third of the potatoes, more salt and pepper, and the rest of the onions and another 1/4 cup of cheese.
- Top with the last third of the potatoes and season with salt and pepper again.
- Strain the cream from the saucepan to remove herb sprigs and garlic and pour liquid over potatoes.
- Cover dish with foil and bake until potatoes are tender when pierced with a knife, about 45 minutes. Remove foil, top dish with remaining cheese and continue to bake until golden and bubbly, about 15-20 more minutes.
- Let rest 10 minutes before serving. Enjoy!
