The potatoes are perfectly tender in this easy Gruye`re potato casserole. The cheese gets brown and crispy on the top and sides and the herbs add a nice accent to this savory dish.
Active Time
20 mins
Total Time
1 hr 40 mins
Yield
Serves 8
How to Make It
1. Step
Preheat oven to 400°F. Coat a 9-by-13-inch casserole dish with cooking spray.
2. Step
Toss potatoes, shallots, oil, thyme, rosemary, pepper, salt, 3/4 cup Gruyère and 1/3 cup Parmesan together in a large bowl. Arrange in a decorative layer in the prepared dish. Pour broth evenly over the potato mixture. Sprinkle the top evenly with the remaining Gruyère and Parmesan. Cover tightly with foil.
3. Step
Bake until the potatoes are tender and bubbly, about 40 minutes. Uncover and continue to bake until the cheese is browned, about 15 minutes more. Let stand for 10 minutes before serving. Sprinkle with thyme and rosemary before serving, if desired.
Ingredients
1 ½ pounds white or Yukon Gold potatoes, unpeeled and sliced 1/8-inch thick
2 medium shallots, thinly sliced
2 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, plus more for garnish
1 teaspoon finely chopped fresh rosemary, plus more for garnish
