This holiday season, step up your side dish game by making these Cheesy Golden Gruyere Potatoes! Yukon gold potatoes are tossed in a homemade sauce of shallots, garlic and thyme and LOTS of gruyere cheese. Baked until golden and delicious!
3poundsYukon gold potatoesroughly peeled and diced into 1-inch pieces
3/4cupdiced shallotabout 2
1teaspoonminced fresh thyme
1/4cupunbleached all-purpose flour
1/2cuplow-sodium chicken broth
1cupfull fat sour cream
1/4 to 1/2teaspoonfreshly ground black pepper
2cupsshredded Gruyere cheese
Add diced potatoes to a large pot of cold water. Cover and bring to a boil. Once boiling cook for 8 to 10 minutes, or until the potatoes are just starting to be fork tender. Drain, transfer to a large mixing bowl and let cool.
Meanwhile, melt 4 tablespoons of butter in a small skillet. Add the shallots and a pinch of kosher salt, sauté until tender and translucent. About 5 minutes. Then add in the garlic and thyme, stir and cook for 1 to 2 minutes.
Sprinkle in the flour, stir and cook 1 to 2 minutes. While stirring, pour in the broth and milk. Heat on medium-low, stirring until thickened. Remove off of the heat and stir in 1 cup sour cream and season with salt and pepper.
Preheat your oven to 350° and lightly spray a 3-1/2 quart baking dish with olive oil spray.
Pour the slightly cooled shallot/sour cream mixture over the cooled potatoes. Add in the grated gruyere and gently toss to coat.
Transfer the potato mixture to your prepared baking dish. Spread evenly and bake on the middle rack of your preheated oven for 45 to 60 minutes or until bubbly and the top is golden brown.
Let the gruyere potatoes cool for 10 to 15 minutes before serving.