- 5 tablespoons butter
- 2 green onions, chopped
- 3 cloves garlic, minced, or more to taste
- 1 1/2 teaspoons chopped fresh thyme
- 5 tablespoons all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 cups milk
- 1 cup heavy whipping cream
- 1 (8 ounce) container sour cream
- 1 cup shredded fontina cheese
- 2 pounds red potatoes, thinly sliced, ends discarded
- 1/4 cup Italian-style panko bread crumbs, or as needed
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
- Melt butter in a large saucepan over medium-high heat. Saute onion, garlic, and thyme in hot butter until onion is tender, 3 to 5 minutes. Whisk flour, salt, and black pepper into onion mixture.
- Gradually whisk milk and cream into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 minutes.
- Stir sour cream into sauce until smooth; add fontina cheese and stir until cheese melts.
- Arrange 1/2 the potatoes in the bottom of the prepared baking dish. Pour 1/2 the cheese sauce over the potatoes. Repeat with remaining potatoes and cheese sauce. Top with bread crumbs to cover potatoes entirely.
- Bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.
04/27/2018
recipepes.com
Tuscan Cheese Potato Bake, recipe
PT15M
PT1H
5
455 calories
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