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3½ pounds Russet potatoes, peeled and thinly sliced Ask a question about this ingredient
1 Onion, small, thinly sliced Ask a question about this ingredient
6 ounces Gorgonzola cheese, crumbled Ask a question about this ingredient
3 tablespoons Flour Ask a question about this ingredient
1 tablespoon Thyme, fresh, chopped Ask a question about this ingredient
1½ teaspoon Salt Ask a question about this ingredient
1 teaspoon Pepper, freshly ground Ask a question about this ingredient
Preheat oven to 350F (175C). Arrange an overlapping layer of thinly sliced potatoes in bottom of lightly greased 9 in. by 13 in. baking pan.
Ask a question about this stepPlace over potatoes: a few thinly sliced onions, about 2 oz of Gorgonzola, about 1 Tbsp. of flour and the butter. Sprinkle with 1 tsp. thyme, ½ tsp. salt and pepper and about ½ cup cream. Repeat process until all the ingredients are used.
Ask a question about this stepCover pan with foil and bake for 1 hour.
Ask a question about this stepRemove foil and bake another 20 to 30 minute or until the potatoes are soft and a golden crust forms.
Ask a question about this stepthis looks insanely good!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
that's a serious piece of cheese.