Description

Sometimes you just need a filling, tasty comfort food and these potatoes will do the trick. There are layers of potatoes and onions cooked in heavy cream and vegetable stock with herbs and cheese. The blue cheese is just enough to give it a great bite, bu

Ingredients

• 2 t. butter
• 1 t. olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 t. dried thyme
• ½ t. dried parsley
• salt and pepper, to taste
• 1 lb. waxy potatoes, like red, Yukon Gold, or fingerling, scrubbed and dried
• 6 oz. vegetable stock
• 4 oz. heavy cream
• 1 oz. blue cheese, optional
• 3 - 4 oz. Colby or sharp Cheddar cheese, freshly grated

Steps

1. Preheat oven to 425 degrees.
2. Heat a large oven-proof skillet/sauté pan over medium heat; add butter and oil; allow to melt. When melted, add onion; cook 3 minutes; add garlic. Add thyme and parsley; stir well. Season with salt and pepper; add the chicken stock and heavy cream.
3. Stir well; bring to a simmer.