Fontina-Thyme Potatoes Au Gratin


Thin slices of potato are baked until tender in a creamy cheese sauce.

Fontina-Thyme Potatoes Au Gratin
Serves: 4 Servings
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 2 cups whole milk
  • 1½ cups shredded fontina cheese, divided
  • 1 tablespoon chopped fresh thyme
  • 2 large russet potatoes, peeled and thinly sliced (about 5 cups)
  • Garnish: chopped fresh thyme
  1. Preheat oven to 350°. Spray 4 (9-ounce) cast-iron gratin dishes with cooking spray. Line a large rimmed baking sheet with parchment paper.
  2. In a large skillet, melt butter over medium-low heat. Whisk in flour, salt, pepper, and nutmeg; cook, stirring constantly, until smooth and bubbly, about 3 minutes. Gradually add milk, whisking until smooth. Bring to a boil; cook until thickened, about 2 minutes. Remove from heat; stir in 1 cup cheese and thyme until cheese is melted. Stir in potatoes. Divide among prepared dishes. Sprinkle with remaining ½ cup cheese. Place on prepared pan; cover with foil.
  3. Bake for 1 hour. Uncover and bake until potatoes are tender and golden brown, 30 to 35 minutes more. Let cool for 5 minutes. Garnish with thyme, if desired.



    • Hi Patsy, you can use sweet potatoes if you like. Be sure all your potatoes are roughly the same size and you cut them to the same thickness so they cook at the same rate.


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