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
- Preheat oven to 350°. Spray 4 (9-ounce) cast-iron gratin dishes with cooking spray. Line a large rimmed baking sheet with parchment paper.
- 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.
- 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.