Wednesday, November 26, 2014

Swiss and Thyme Potatoes Au Gratin

I have an obsession with potatoes. I can't help it. I don't even care what form they come in as long as they end up on my plate. Mashed, fried, salad, baked, cubed, shredded, sliced--yes, please. I love them so much that I occasionally dream about them. That's how this recipe ended up on my blog.

Au gratin potatoes weren't really something I had much growing up. I'm not sure why. Probably because I was too busy stuffing my face with mashed potatoes during my childhood (couldn't get enough and please pour ALL the gravy on them. No really. All of the gravy).  I remember seeing the Betty Crocker kind on the shelves of the grocery store but I didn't really understand the concept of potatoes in a box. I still don't to be honest. In fact, I don't get the concept of any food product in a box. Especially if it is this easy to throw together. But seriously, why kind of potatoes can be kept in a box with a "sell by" date of May 1, 2045? 

In the winter, one of my favorite herbs is thyme. I'll put it on anything--except chocolate. I might try that now actually.  I love it with any meat and I've been experimenting with it on some different veggies. I'll get around to sharing that eventually. However, there is nothing like the combination of thyme and potatoes. It adds such a burst of flavor that I  drooling over my keyboard right now.  When you add the Swiss cheese it just really knocks it out of the park. If you kicked it up and subbed gruyere for the Swiss you're really talking about nirvana. For some reason, it's difficult to find gruyere 'round these parts so I normally just end up with Swiss. 

Ok. Enough about cheese. Just get yourself a mandoline to save a ton of time and get to work on these Swiss and Thyme Potatoes Au Gratin. You'll thank me later. 

Swiss and Thyme Potatoes Au Gratin                                      Printer Friendly

3-4 russet potatoes, cleaned and thinly sliced
1 small onion, diced
1/2 tablespoon dried thyme
2 cups milk 
1 1/2 cups Swiss cheese, shredded
Salt and pepper, to taste

Preheat oven to 375 degrees.

Butter a 9x13 baking dish. 

Place 2 layers of thinly sliced potatoes in baking dish. 

Sprinkle the diced onion, half of the thyme, salt, pepper and 1/2 cup of the cheese. 

Place an additional 2 layers of potatoes on top. 

Pour the milk over the entire dish. 

Top with remaining thyme, salt and pepper. 

Cover with foil and bake for 50 minutes.

Remove foil and sprinkle the remaining cheese on top. Bake for an additional 20 minutes. 

Remove from oven and let rest for about 10 minutes. 

Serve and enjoy! 

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