Thin slices of potatoes cooked in a creamy cheese sauce.
2-1/2 lbs. White potatoes, sliced 1/8” inch thick
5 cups Water
2 tablespoons Butter
3 tablespoons All Purpose Flour
3 cups Half and Half
16 ounces Cream Cheese
½ teaspoon Thyme, dried
½ cup Parmesan Cheese, grated
1 tablespoon Kosher Salt
2 teaspoons Freshly Ground Black Pepper
½ cup Monterey Jack Cheese
Prep Time: 10min | Cook Time: 60min
Peel the potatoes and slice thin.
Cook the potatoes in a pot of cold water and cook them over medium-high heat until they are just about fork-tender, about 18 minutes.
In the meantime, lightly spray or oil a 2-quart baking dish and set aside.
Drain the potatoes discarding the water.
In a medium pot over medium heat combine the flour and butter and cook for 2-3 minutes. Whisk in the half and half slowly and continue to cook the mixture until it is thick remove from the heat and stir in the cream cheese, thyme, and parmesan. Adjust the seasoning using salt and pepper. Carefully stir the cooked sliced potatoes into the cheese sauce.
Transfer the potatoes in the cheese sauce to the prepared baking dish. Sprinkle the shredded Monterey jack cheese on the top and place the potatoes in the oven for 20-25 minutes at 350 °F (177 °C) or until the top is golden and the cheese is melted. Allow the dish to cool for a few minutes before serving.
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