In our house, no holiday table is complete without this delicious, cheesy potato dish. There’s just something so comforting and warm in the combination of garlic, cheese, cream and perfect russet potatoes – and it’s a LOT simpler to prepare than mashed potatoes when you have 7 other dishes on the go! If you have only one oven, I recommend popping this in the second your turkey comes out (you can tent the turkey with tinfoil to keep the heat in), and if you have convection capabilities, you can reduce the cooking time by up to 20 minutes. I’m sure that once you serve this up it will become an annual holiday request – it certainly is with my family!

Serves 8

• 1 Tbsp. butter
• 3 lbs russett potatoes, peeled and sliced 1/8″ thick
• 1 onion, medium sized, finely sliced
• 4 loves garlic, minced
• 1 cup grated aged white cheddar
• 1 cup grated gruyere
• 1 Tbsp. fresh thyme
• 1 Tbsp. coarse sea salt
• 1 tsop. freshly ground pepper
• 500 mL heavy cream

Preheat oven to 375 F.

In a large bowl, toss together the potatoes, onions, garlic, thyme, and half of each of the grated cheeses, sea salt and pepper.

Arrange potatoes mixture in a baking dish and pour the cream over top. Cover dish with foil and bake for 1 hour or until potatoes are tender.

Remove foil and top with remaining cheese. Continue baking until the top is crusty and golden brown.

 

 

Read the original on: Lesley Stowe