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Yields:
6 - 8 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 25 mins
This cheesy, creamy dish offers an added touch of heat from chives and scallions. Best of all, it all comes together in one bowl!
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Ingredients
- Salted butter, for the dish
- 1 1/3 cups heavy cream
- 1/3 cup whole milk
- 2 Tbsp. all-purpose flour
- 1 1/2 tsp. kosher salt
- Black pepper, to taste
- 2 1/2 lb. Russet potatoes (about 4), peeled and cut into 1/4-inch pieces
- 1 bunch scallions, trimmed and thinly sliced
- 1/3 cup roughly chopped fresh chives, plus more for topping
- 1 tsp. finely chopped fresh thyme
- 1 1/2 cups grated gruyère cheese
Directions
- Step 1Preheat the oven to 400°. Butter an 8-inch square baking dish. Whisk the heavy cream, milk, flour, salt and a few grinds of pepper in a large bowl until the flour is incorporated. Add the potatoes, scallions, chives and thyme and stir. Pour into the baking dish and press the potatoes down until they are mostly submerged in the cream.
- Step 2Cover the dish with foil and bake for 40 minutes. Remove the foil and continue baking until the potatoes are tender and the sauce has reduced and clings to the potatoes, about 20 minutes more. Sprinkle on the gruyère and continue baking until the cheese is browned and bubbly, 5 to 7 more minutes. Top with more chives.
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