Ingredients
8
8 servings
- •5 tablespoons butter
- •2 green onions, chopped
- •3 cloves garlic, minced, or more to taste
- •1 ½ teaspoons chopped fresh thyme
- •5 tablespoons all-purpose flour
- •1 ¼ teaspoons salt
- •½ teaspoon ground black pepper
- •2 cups milk
- •1 cup heavy whipping cream
- •1 (8 ounce) container sour cream
- •1 cup shredded fontina cheese
- •2 pounds red potatoes, thinly sliced, ends discarded
- •¼ cup Italian-style panko bread crumbs, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
- Melt butter in a large saucepan over medium-high heat. Saute onion, garlic, and thyme in hot butter until onion is tender, 3 to 5 minutes. Whisk flour, salt, and black pepper into onion mixture.
- Gradually whisk milk and cream into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 minutes.
- Stir sour cream into sauce until smooth; add fontina cheese and stir until cheese melts.
- Arrange 1/2 the potatoes in the bottom of the prepared baking dish. Pour 1/2 the cheese sauce over the potatoes. Repeat with remaining potatoes and cheese sauce. Top with bread crumbs to cover potatoes entirely.
- Bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.
Nutritional Facts
Per 8 servings
- Calories: 426
- Carbohydrate: 30g
- Fat: 30g
- Fiber: 2g
- Protein: 10g
- Sugar: 4g
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