Tasty combination of potatoes, cheese, and cream sauce with a crispy topping. You may add more cheese as a topping under the panko crumbs if desired. For a lighter version, use milk to replace the heavy cream and light sour cream instead of regular. You may also use Cheddar, Parmesan, or low-fat cheese.
Provided by NancyW
Categories Side Dish Casseroles Potato Casserole
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 29.9 g, Cholesterol 92.9 mg, Fat 30.4 g, Fiber 2.2 g, Protein 10.1 g, SaturatedFat 18.5 g, Sodium 635.4 mg, Sugar 4.4 g
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