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Gruyere Scalloped Potatoes

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6 Large Yukon Potatoes, thinly sliced
3 Tbsp Butter
1/2 Cup White Onion, diced
4 Garlic Cloves, minced
2 Tbsp Flour
1/2 Cup Vegetable Stock
1 Cup Milk
1/2 Tsp Salt
1/2 Tsp White Pepper
1/4 Tsp Black Pepper
2 Tsp Thyme
1 1/2 Cups Gruyere Cheese, shredded
1/2 Cup Parmesan Cheese, shredded


  1. Preheat oven to 400 degrees.
  2. Thinly slice the potatoes and set aside.
  3. Chop the onion and set aside.
  4. In a sauce pan, melt the butter. Add the onions and sauté for 2-3 minutes. Add the garlic and sauté for 2 minutes. Stir in the flour. Whisk in the vegetable stock, then whisk in the milk. Add the salt, white pepper, black pepper, and thyme. Bring to a simmer and cook for about 5 minutes.
  5. Layer ½ the potatoes in the bottom of a 9x9 or 8x8 baking dish. Pour half the mixture over the top. Add ¾ Cup of the Gruyere cheese and ½ Cup Parmesan cheese on top. Then layer the other ½ of the potatoes on top. Pour the other half of the mixture over the top, then top with the remaining Gruyere cheese.
  6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes or until the cheese begins to turn golden brown on top.
  7. Let cool for about 5-10 minutes. Sprinkle with additional thyme and serve warm.
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