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Minggu, 02 Juni 2019


  1. 2½ pounds about 5 medium russet or Yukon Gold potatoes
  2. 1 cup low-sodium chicken broth
  3. 1 cup heavy cream
  4. 2 tablespoons unsalted butter
  5. 1 tablespoon oil
  6. 1 medium sweet yellow onion minced
  7. 2 cloves garlic minced
  8. 1 tablespoon chopped fresh thyme leaves
  9. 1¼ teaspoons table salt
  10. ¼ teaspoon freshly ground black pepper
  11. 2 bay leaves
  12. 1 cup 4 ounces grated Cheddar or Gruyere cheese
  13. Garnish: fresh thyme leaves
  1. Adjust oven rack to middle position, heat oven to 425°F and spray an 8x8-inch (1½ quart) baking dish with nonstick spray.
  2. Peel and slice potatoes 1/8-inch thick, and place them in a large bowl. Pour the chicken broth and heavy cream over the potatoes; set aside.
  3. In a large Dutch oven, heat butter and oil over medium heat until oil shimmers. Add onion and cook until translucent and lightly browned, about 4 minutes. Stir occasionally.
  4. Add garlic, thyme, salt and pepper and cook about 30 seconds to give the garlic time to bloom.
  5. Add potatoes, broth, cream and bay leaves. Bring to a simmer.
  6. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes. (There should be some resistance when sticking a knife or fork in the middle of a potato.) Discard the bay leaves.
  7. Carefully transfer the potato mixture to the prepared baking dish. Press the potatoes, with a wooden or rubber spatula, to an even layer. (See *Note if wanting to make ahead.)
  8. Sprinkle the cheese evenly over the top of the potatoes and bake at 425°F for 15 minutes or until the cream bubbles around the edges and the top is golden.
  9. Garnish with fresh thyme leaves.
  10. Allow potatoes to rest on a cooling rack 10 minutes before serving.
  11. Enjoy!