Fontina Scalloped Potatoes

Fontina Scalloped Potatoes

Fontina Scalloped Potatoes

Prep Time

10 minutes

Cook Time

30 minutes


6 people

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.

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


  • 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


  • 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.



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