Originally published at customerservant.com. You can comment here or there.

Adapted from the cookbook Potato: The Definitive Guide to Potatoes and
Potato Cooking With Over 150 Sumptuous Recipes (2004, $39.99) by Alex
Barker.

This casserole is good served with m√Ęche (greens) and tomato salad.

4 russet potatoes (1-3/4 lb/800 g), peeled

Butter to taste

Salt + freshly ground pepper to taste

1 onion, thinly sliced in rings

1 tbsp thyme leaves

6 oz (170 g) old cheddar cheese, shredded

2/3 cup 18% cream

Put potatoes in medium pan. Cover with water. Bring to boil on high heat.
Reduce heat to medium. Cook 10 minutes, until partly softened. Drain. Pat
dry.
Finely slice on straight edge of box grater.

Grease 7-inch round casserole dish with butter. Cover bottom with 1/4 of
potatoes. Sprinkle with salt and pepper. Top with 1/3 of onion slices.
Sprinkle
with 1/4 thyme. Top with 1/4 cheese. Repeat twice. Top with remaining
potatoes, cheese and thyme. Press layers down to compact. Evenly pour cream
over
top.

Bake in preheated 400F oven 40 to 45 minutes, until well browned and bubbly.

Makes 4 main or 8 side servings.

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