Zutaten für Colorful Holiday Potatoes
- Red Potatoes
- Sweet Potato
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, melted
- 2 cups whole milk
- Chicken Broth
- 5/8 cup grated Fontina cheese
- 3/4 cup grated Parmesan cheese
- Dried Thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Zubereitung von Colorful Holiday Potatoes
- Preheat oven to 350°F (175°C).
- Grease an 11 x 7 x 1 1/2-inch baking dish and set aside.
- Peel and thinly slice 2 lbs russet potatoes and 1 lb sweet potatoes, about 1/8 inch thick.
- Place sliced potatoes in a large bowl of cold water for 20 minutes to remove excess starch.
- In a small bowl, whisk together 1/4 cup all-purpose flour and 2 tablespoons melted unsalted butter until smooth.
- In a medium saucepan, heat 2 cups whole milk and 1 cup chicken broth over medium-low heat.
- Gradually whisk in the flour-butter mixture into the hot milk mixture.
- Cook, stirring constantly, until the sauce thickens and becomes bubbly.
- Reduce heat to low. Stir in 1/2 cup grated Parmesan cheese, 1/2 cup grated Fontina cheese, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Remove from heat.
- In the prepared baking dish, layer the drained potatoes and sweet potatoes, alternating between the two. Pour 1/4 of the cheese sauce over each layer, and sprinkle with 1/8 cup Fontina cheese between each layer.
- Top with the remaining 1/4 cup Parmesan cheese.
- Cover the baking dish with aluminum foil.
- Bake for 45 minutes.
- Remove the foil and continue baking for 45-55 minutes, or until the potatoes are tender and the top is golden brown.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
7g
Fat
22g
Carbs
5g
