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Spring Potato Casserole Recipe

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This recipe for Spring Potato Casserole is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. unsalted butter
1 Tbsp. olive oil
2 Vidalia onions, halved and thinly sliced
2 sprigs fresh thyme
1 tsp. honey
Salt and pepper
2 Tbsp. all-purpose flour
1 C. heavy cream
1 C. low-sodium chicken broth
3 Tbsp. minced fresh chives
3 lbs. russet potatoes, peeled and thinly sliced
6 ozs. ( 1 1/2 C.) Gruyere cheese, shredded
Directions:
Directions:
Preheat oven to 350 degrees. Grease 13x9-inch baking dish. Heat 1 Tbsp. butter and oil in a large skillet over medium heat until butter is melted. Add onions, thyme, honey and 1/4 tsp. salt; cook until onions are softened, 5 to 7 minutes; remove thyme. Melt the remaining 2 Tbsp. butter in a large saucepan over medium heat. Add flour and cook 1 minute. Slowly whisk in cream and broth, bring to a simmer, and cook until thickened, about 2 minutes. Stir in 2 Tbsp. chives, 3/4 tsp. salt and 1/4 tsp. pepper. Spread half of the sauce into prepared baking dish. Shingle half of the potatoes in baking dish, sprinkle with 3/4 C. Gruyere and half of the onions. Repeat with remaining potatoes, cheese and onions. Pour remaining sauce over the top and press slightly with a spatula to compact. Cover dish with aluminum foil that has been sprayed with cooking spray. Bake for 1 hour. Uncover and continue to bake for about an hour longer. Let the casserole cool 10 minutes, and then sprinkle with remaining 1 Tbsp. chives. Serves 8.

 

 

 

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