Really, Really Fantastic Potatoes

I did not get an after picture because I was so ready to just tear into these guys but dang. These potatoes are heaven on a plate. They were SO good. SO GOOD. 

We planned to do a little Christmas celebration with friends in Wynne ahead of Johnston Family Christmas. Emmy got sick so we stayed in Little Rock but this was one of the dishes I had planned to cook and take. I already bought all the ingredients so I figured I would just make it for me and Brian at home. So glad I did. We'll be including this in future gatherings and meals. 10+!!! 

Another home run from my favorite, Half Baked Harvest. Go check out her blog! I actually halved this recipe for just the two of us. And it still made plenty. 

Ingredients

3 tablespoons salted butter

1 yellow onion, thinly sliced

kosher salt and black pepper

1/4 cup dry white wine, such as Pinot Grigio

1 clove garlic, chopped

1 tablespoon chopped fresh thyme

2 cups heavy cream

1 cup whole milk

1 pinch cayenne

3/4 cup shredded Gruyere cheese

3/4 cup shredded cheddar cheese

6 russet or yukon gold potatoes, cut into 1/8-inch-thick slices

Instructions

1. Preheat the oven to 350° F.

2. Melt together the butter and onions in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you'll want to add the wine and continue to cook another 5 minutes until the onions are deeply caramelized.

3. Add the garlic and thyme, then season with salt and pepper. Cook another 2 minutes, then remove from the heat.

4. Butter a 9x13 inch casserole dish. In a large glass measuring cup, combine the cream, milk, a pinch of cayenne, salt, and pepper. Then add the Gruyere cheese. Pour 1/3 of the milk mix into the bottom of the baking dish. Layer in 1/3 of the potatoes, and 1/2 of the onions. Add another 1/3 milk mix, then 1/3 of the potatoes, and then the remaining onions. Add the remaining potatoes, then pour over the last of the remaining milk mix. Try to get the potatoes in an even layer.

5. Cover and bake 1 hour 45 minutes to 2 hours. Remove the foil and top with cheddar cheese. Bake another 20 minutes, until the cheese is golden and melty. Serve the dish warm, topped with fresh thyme.

Notes

To make Ahead: prepare and bake through step 5, but stop cooking after 2 hours. Let chill, then cover, and keep in the fridge for up to 4 days. Before baking, bring the dish to room temperature, add the cheddar cheese, and bake another 20-30 minutes.

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