Gruyere Scalloped Potatoes

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Ingredients:

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6 Large Yukon Potatoes, thinly sliced+ Add to Shopping List

3 Tbsp Butter+ Add to Shopping List

1/2 Cup White Onion, diced+ Add to Shopping List

4 Garlic Cloves, minced+ Add to Shopping List

2 Tbsp Flour+ Add to Shopping List

1/2 Cup Vegetable Stock+ Add to Shopping List

1 Cup Milk+ Add to Shopping List

1/2 Tsp Salt+ Add to Shopping List

1/2 Tsp White Pepper+ Add to Shopping List

1/4 Tsp Black Pepper+ Add to Shopping List

2 Tsp Thyme+ Add to Shopping List

1 1/2 Cups Gruyere Cheese, shredded+ Add to Shopping List

3/4 Cup Parmesan Cheese, shredded+ Add to Shopping List

Directions:

Preheat the oven to 400 degrees F.
Thinly slice the potatoes and set aside. Chop the onion and mince the garlic. Set aside.
In a saucepan, melt the butter. Add the onions and sauté for 2-3 minutes. Add the garlic and sauté for 1-2 minutes.
Add the flour and stir to combine. Slowly whisk in the vegetable stock, followed by the milk.
Add the salt, white pepper, black pepper, and thyme. Bring to a boil then reduce the heat and simmer for about 5 minutes.
Layer 1/2 the potatoes in the bottom of a 9x9 or 8x8 baking dish. Pour half the onion mixture over the top. Add 3/4 cup gruyere cheese and 1/2 cup parmesan cheese evenly over the top.
Add the other 1/2 of the potatoes in an even layer, pour the remaining onion mixture over the top, and sprinkle the remaining cheese evenly over the top.
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.
Let cool for about 5-10 minutes. Sprinkle with additional thyme and serve warm.

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Ingredients:

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

3/4 Cup Parmesan Cheese, shredded

Directions:

Preheat the oven to 400 degrees F.

Thinly slice the potatoes and set aside. Chop the onion and mince the garlic. Set aside.

In a saucepan, melt the butter. Add the onions and sauté for 2-3 minutes. Add the garlic and sauté for 1-2 minutes.

Add the flour and stir to combine. Slowly whisk in the vegetable stock, followed by the milk.

Add the salt, white pepper, black pepper, and thyme. Bring to a boil then reduce the heat and simmer for about 5 minutes.

Layer 1/2 the potatoes in the bottom of a 9x9 or 8x8 baking dish. Pour half the onion mixture over the top. Add 3/4 cup gruyere cheese and 1/2 cup parmesan cheese evenly over the top.

Add the other 1/2 of the potatoes in an even layer, pour the remaining onion mixture over the top, and sprinkle the remaining cheese evenly over the top.

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.

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