Ingredients
3 pounds Yukon Gold potatoes (about 11 medium), peeled and thinly sliced1/4 cup water1/4 cup butter, cubed1 large sweet onion, chopped4 garlic cloves, chopped1/4 cup all-purpose flour1 teaspoon salt1 teaspoon pepper1/8 teaspoon cayenne pepper2 cups chicken broth1/3 cup half-and-half cream1 cup shredded Gruyere or Swiss cheese1 cup shredded Monterey Jack or cheddar cheeseMinced fresh chives, optional
Preparation
Preheat oven to 400°. Place potatoes and water in a large microwave-safe bowl; microwave, covered, on high until almost tender, 12-14 minutes.
In a 6-qt. stockpot, heat butter over medium-high heat; saute onion and garlic until tender, 5-7 minutes. Stir in flour and seasonings until blended; gradually stir in broth and cream. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, 2-3 minutes. Stir in cheeses until melted.
Drain potatoes; add to sauce, stirring gently. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until lightly browned, about 20 minutes. If desired, sprinkle with chives.
