Fontina Potato Torta

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FONTINA POTATO TORTA
From FABULICIOUS!

This is my Italian twist on scalloped potatoes, and it’s not only the most delicious potato dish you’ll ever have, it’s the prettiest. The trick is to cut the potatoes super thin (a mandoline slicer or plastic V-slicer works much better than just a knife for this) and to pack the potatoes in a small baking dish. After it’s cooked, let it sit and settle so it’s not watery. Instead of scooping out sloppy spoonfuls, cut it into rectangular slices, like lasagna.

MAKES 6 SERVINGS

2 tablespoons extra-virgin olive oil
1 medium onion, minced
2 garlic cloves, minced
2 pounds baking potatoes, peeled and sliced into 1/8-inch-thick rounds
1 cup canned reduced-sodium chicken broth
1 cup heavy cream
1 teaspoon chopped fresh thyme
Salt and freshly ground black pepper
1 cup (4 ounces) shredded fontina cheese

1. Position a rack in the center of the oven and preheat to 425°F. Lightly oil an 8-inch square baking dish.
2. Heat the oil in a large, wide saucepan over medium heat. Add the onion and cook, stirring often, until the onion softens, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the potatoes and stir well. Add the broth, cream, and thyme and bring to a simmer. Reduce the heat to medium-low. Simmer, gently stirring occasionally, until the potatoes are almost tender and the cream has thickened, about 20 minutes. Season with salt and pepper.
3. Carefully pour the mixture into the baking dish and spread evenly. Sprinkle with the shredded cheese. Place the dish on a baking sheet. Bake until the sauce is bubbling around the edges and the potatoes are tender, about 20 minutes. Let stand for 10 minutes. Serve hot.

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