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Fontina Scalloped Potatoes


  • 2 1/2 pounds (about 5 medium) russet potatoes, peeled and sliced ⅛-thick
  • 4 ounces Fontina cheese, shredded (about 1 cup)
  • 2 tablespoons unsalted butter
  • 1 medium onion, minced
  • 2 medium garlic cloves, minced or pressed through a garlic press
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup low-sodium chicken broth
  • * 1 cup heavy cream

Prep Time:

10 minutes

Cook Time:

30 minutes



Creamy scalloped potatoes make a delightful accompaniment to a steak or roast beef dinner, but are also delicious with grilled fish, roast chicken, or almost any meat protein.

Why Try? Scalloped potatoes are a nice change of pace from the usual plain baked potatoes, French fries, or mashed. They make a meal more special.

Foodie Byte: If the potato slices discolor as they sit, put them in a bowl and cover with the cream and chicken broth.


  1. Preheat oven to 425°F.
  2. Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
  3. Add garlic, thyme, salt and pepper. Cook for about 30 seconds.
  4. Add potatoes, broth and cream and heat to simmer. Cover, reduce heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 10 minutes.
  5. Transfer the mixture to an 8-inch square baking dish. Sprinkle evenly with cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes.
  6. Cool before serving.

Nutritional Information

Calories 424, Carbohydrates 42g, Cholesterol 87mg, Fat 25g, Fat Calories 224, Fiber 4g, Protein 10g, Saturated Fat 15g, Sodium 589mg. Daily Values: Calcium 155.88mg 16%, Phos 186.35mg 19%, Copper 0.36mg 18%, Zinc 1.36mg 9%, Panto 1.18mg 12%, Biotin 2.39mcg 797%, Iodine 21.11mcg 14%, Magnesium 46.63mg 12%, Iron 0.86mg 5%, Vitamin B6 29%, Vitamin C 28%, Vitamin B12 7%, Vitamin D 5%, Vit E-a-Toco 2%, Vitamin A 18%. Percent Daily Values are based on a 2,000 calorie diet.