In saucepan, bring cream, garlic, peppercorns, thyme, and salt to just under boil; reduce heat to low, cover and simmer for 15 minutes. Remove from heat; set aside.
Heat your oven to 300° F.
Meanwhile, in skillet, heat oil over medium-low heat and cook onion, stirring often, until light brown, about 45 minutes. Slice potatoes as thinly as possible (using a mandoline if available).
Layer 1/4 of the potatoes in greased about 8 x 12-inch glass baking or casserole dish; top with 1/3 of the onion and 1/4 of the cheese. Repeat twice. Top with remaining potatoes. Strain cream mixture over potatoes, shaking casserole to distribute evenly. Sprinkle with remaining cheese.
Bake in 300° F oven on a baking sheet (to catch drips) until tender and a knife inserted into the dish pierces potatoes easily, 1 1/2 to 2 hours. (Make-ahead: Let cool, then cover and refrigerate for up to 2 days. Reheat, tented with tin foil, in 375° F oven for 30 minutes.)
Tip: For a lighter version, steep garlic, peppercorns, thyme, and salt in 2 cups of (500 mL) milk. Then make béchamel sauce: In saucepan, melt 2 tablespoons butter over medium-low heat. Add 2 tablespoons all-purpose flour. Cook, stirring, for 1 minute. Whisk in strained milk mixture, and simmer everything for 5 minutes until slightly thickened. Pour over potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (177g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 151 (54%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 35.4mg||11 %|
|Sodium 223.3mg||8 %|
|Potassium 616.8mg||16 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 22.4g|
|Protein 7.3g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 278
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