A rich, cheesy potato casserole that’s perfect for holidays, company or any family dinner!
2 tablespoons butter
1/2 cup minced onion
2 cloves garlic, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 teaspoons salt
½ teaspoon freshly ground black pepper
4 pounds Yukon Gold potatoes, peeled and sliced into 1/8-inch-thick slices
1/2 cup shredded cheddar
1/2 cup shredded Gruyere
Preheat oven to 350 degrees.
Melt butter in a large pot, then saute the onion and sauté until soft. Add garlic and sauté until fragrant and remove from heat so the garlic doesn’t burn.
Add the cream, milk, thyme, salt, pepper and potatoes, return to heat and bring to a simmer. Cover and let simmer for about 15 minutes or until potatoes are almost tender.
Remove the thyme, then place the potato mixture into a shallow, 3-quart baking dish. Sprinkle with the shredded cheese.
Bake until the cream has thickened and the top is browned, about 20 minutes.