Gooey and cheesy. You can use any potato you want. Red or White will stay firmer, russets will be softer and may cook a little faster than noted below. We usually peel the potato, but leaving some of the peels on red potatoes makes it look nice. Adding some chopped garlic when cooking the onions is also an option. This recipe will serve 2.
Ingredients:
- 2 Large or 3 medium potatoes. About 1 to 1¼ pound. Any kind of potato is fine, peeled or unpeeled
- 1 Teaspoon fresh thyme, chopped fine
- 2/3 to 3/4 Cups grated cheddar cheese
- 1/4 Cup graded Parmesan cheese
- Spray oil
For the Cheese Sauce:
- 1 Tablespoon butter
- 1/2 Small onion, sliced thin
- 1/2 Tablespoon flour
- 1/3 Cup chicken stock or broth
- 2/3 Cups milk
- Pinch salt & pepper
Directions: Preheat oven to 375º F
Melt the butter in a sauté pan over medium high heat. Add onion and sauté for 5 minutes until soft and translucent. Stir in flour and sauté for another minute. Pour in the stock and whisk until combined. Add in the milk, S & P and half of the thyme. Whisk until combined. Continue cooking for a couple minutes until the sauce comes to a simmer and thickens. Remove from the heat.
Spray a small baking dish, an 8 or 9 inch should be fine. Spread half the potatoes in an even layer. Spoon in half the sauce/onion mixture. Sprinkle evenly with half the cheddar cheese and all of the Parmesan. Top with the remaining potatoes, the remainder of the sauce and the second half of the cheddar cheese.
Cover the pan with foil and bake on a cookie sheet for 30 minutes. Remove the cover and bake uncovered for 25 to 30 more minutes. You want the sauce bubbly and brown on the top. Remove from the oven and sprinkle with the remaining thyme. Let sit for 10 minutes then serve.
