Prep 30 mins
Cook 1 hr 40 mins
Not neccessarily for holidays, but for anytime you want a nice comfort dish. As usual, I do not peel my potatoes. Also, to prevent lumps, I add the flour to about 2 tablespoons of chicken broth in a jar, shake it hard, then add to the butter. Cooks Illustrated suggests using the large, coarse grains of kosher salt which makes sprinkling easy. They also suggest if you can find it, try substituting rich, creamy Italian (not Danish) fontina cheese for the Gouda. Adapted from Cooks Illustrated, Nov. 1999 issue. Hope you enjoy!
- 8 ounces gouda cheese, shredded (about 2 cups)
- 4 medium garlic cloves, minced (about 1 1/2 tablespoons)
- 4 teaspoons minced fresh thyme leaves
- 2 tablespoons unsalted butter
- 1⁄4 cup unbleached all-purpose flour
- 3 1⁄2 cups chicken stock or 3 1⁄2 cups canned low sodium chicken broth
- 1 bay leaf
- 2 lbs yukon gold potatoes, peeled and sliced 1/8 inch thick
- 2 lbs russet potatoes, peeled and sliced 1/8 inch thick
- 3⁄4 teaspoon kosher salt
- 3⁄4 teaspoon ground black pepper
- Adjust one oven rack to lower-middle position and second oven rack to highest position; heat oven to 400 degrees.
- Toss together cheese, garlic, and thyme in small bowl; set aside.
- Heat butter in medium saucepan over medium heat until foaming; whisk in flour and cook until golden and bubbly, about 30 seconds.
- Whisking constantly, gradually add chicken stock. Increase heat to high, add bay leaf, and bring to boil.
- Reduce heat to medium and simmer, stirring occasionally, until mixture thickens, about 2 minutes. Off heat, remove and discard bay leaf; cover to keep sauce warm.
- Alternating Yukon Gold and russet slices, arrange a third of potatoes in snug overlapping rows in 9x13 baking dish, Sprinkle potato layer evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and a third of cheese mixture. Make a second layer with same amount of potatoes, salt, pepper, and cheese. Make a third layer with same amount of potatoes, salt, and pepper, but reserve remaining cheese. Pour warm sauce over potatoes, tilting pan side to side to distribute evenly.
- Cover with foil and bake on lower-middle rack 45 minutes.
- Remove foil and continue to bake until potatoes are tender, about 45 minutes longer.
- Remove potatoes from oven and sprinkle with remaining cheese; bake on highest rack until cheese is golden brown, about 5 minutes.
- Cool 10 minutes and serve.