Fontina Scalloped Potatoes

Fontina Scalloped Potatoes

A decadent, yummy side dish everyone will love


  • 2 T (Tablespoon) unsalted butter
  • 1 (Unit) medium onion, minced
  • 2 (Unit) medium garlic cloves, minced or pressed through a garlic press
  • 1 T (Tablespoon) fresh thyme leaves, chopped
  • 1 t (Teaspoon) salt
  • 0 t (Teaspoon) ground black pepper
  • 2 lb (Pound) russet potatoes, peeled and sliced 1/8-inch thick (about 5 medium)
  • 1 c (Cup) low-sodium chicken broth
  • 1 c (Cup) heavy cream
  • 4 oz (Ounce) Fontina cheese, shredded (1 cup)


Preheat oven to 425°F.

Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.

Add garlic, thyme, salt and pepper. Cook for about30 seconds.

Add potatoes, broth and cream and heat to simmer. Cover, reduce heat to medium-low, and simmer until the potatoes are

almost tender, about 10 minutes.

Transfer the mixture to an 8-inch square baking dish. Sprinkle evenly with cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes.

Cool before serving.

Preptime: 15

Source: Food Channel

Cooktime: 30 minutes

Ready time: 1 hour