The first recipe I tried was for Spring Potato Casserole, essentially scalloped potatoes. I have a scalloped potato recipe I love, which I obviously haven't made in a long time, since it is not featured on this blog. I decided to try this new one for fun. Good idea.
Spring Potato Casserole
3 tablespoons unsalted butter
1 tablespoon olive oil
2 Vidalia onions, halved and sliced thin
2 sprigs fresh thyme
1 teaspoon honey
Salt and pepper
2 tablespoons all-purpose flour
1 cup heavy cream (35%)
1 cup chicken broth
3 tablespoons minced fresh chives
3 pounds russet potatoes, peeled and sliced 1/8 inch thick
175 grams Gruyere cheese, shredded (1 1/2 cups)
Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking dish.
Heat 1 tablespoon butter and oil in large skillet over medium heat until butter is melted. Add onions, thyme, honey, and 1/4 teaspoon salt and cook until onions are softened, 5 to 7 minutes; remove thyme.
Melt remaining 2 tablespoons butter in large saucepan over medium heat. Add flour and cook for 1 minute. Slowly whisk in cream and broth, bring to simmer, and cook until thickened, about 2 minutes. Stir in 2 tablespoons chives, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Spread 1/2 cup sauce into prepared baking dish. Layer half of potatoes in baking dish, then sprinkle with half of Gruyere and half of onions.
Layer remaining potatoes over top and sprinkle with remaining Gruyere and onions. Pour remaining sauce over top and press with spatula to compact.
Cover dish tightly with aluminum foil that has been lightly oiled and bake for 1 hour. Uncover and continue to bake until fork can be inserted into centre of casserole with little to no resistance, about 1 hour longer.
Let casserole cool or 10 minutes, then sprinkle with remaining 1 tablespoon chives, and serve.
Serves 8 to 10.
This is seriously delicious. Served with Herbed Chicken with Mint-Pepper Salsa.
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