Categories: Sides

Ingredients

• 3 tbsp. unsalted butter
• 3 tbsp. all-purpose flour
• 1 1/2 tsp kosher salt
• 1/4 black pepper
• 1/8 tsp ground nutmeg
• 2 cups whole milk
• 1 1/2 cups shredded fontina, divided
• 1 tbsp. chopped fresh thyme
• 2 large russet potatoes, peeled and thinly slices
• Garnish: chopped fresh thyme

Directions

1. Preheat oven to 350. Spray 4 (9oz.) cast-iron gratin dishes with cooking spray. Line a large rimmed baking sheet with parchment paper.

2. In a large skillet, melt butter over medium-low heat. Whisk in flour, salt, pepper, and nutmeg; cook, stirring constantly, until smooth and bubbly, about 3 minutes. Gradually add milk, whisking until smooth. Bring to a boil; cook until thickened, about 2 minutes. Remove from heat; stir in 1 cup cheese and thyme until cheese is melted. Stir in potatoes. Divide among prepared dishes. Sprinkle with remaining 1/2 cup cheese. Place on prepared pan; cover with foil.

3. Bake for 1 hour. Uncover and bake until potatoes are tender and golden brown, 30-35 minutes more. Let cool for 5 minutes. Garnish with thyme.

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