These Potatoes are Gouda

Gouda Potato Casserole

This makes a great side dish to anything.  In fact forget the main course or the guests.  Make this casserole and curl up with a fork, calories don’t count when the flavor is this good.

Serves 4-6 people

Ingredients:

8 oz GOUDA cheese (shredded like my guitar)
4 cloves of garlic minced
4 tsp fresh thyme leaves (mince them a bit it makes them happy)
2 tbsp unsalted butter
1/4 flour (gluten free flour works fine here)

3 cups chicken stock
1 bay leaf
8-10 medium sized russet potatoes, peeled and sliced very thin

(Don’t panic if they all aren’t the same thickness, this isn’t rocket science it’s cooking)
3/4 tsp kosher salt
3/4 tsp ground pepper


PREHEAT OVEN AT 400

Toss together cheese, garlic, and thyme in a small bowl and set aside.

Heat butter in a saucepan over med heat until a little foamy.  Whisk in flour and cook until its golden (like 30 sec)

Make someone who has amazing lower arm strength whisk constantly as you gradually add in the chicken stock.  Increase heat to high, add bay leaf and bring to a boil.  Reduce heat to a simmer and stir when you remember to until its thick, like 2-3 min.  Take off the heat, throw out the bay leaf, and cover.

Layer the potatoes in a baking dish, sprinkle salt and pepper and cheese mixture on top each layer of potatoes so you get like a lasagna thing going on.
BUT DO NOT PUT CHEESE ON THE TOP LAYER!!  Reserve this cheese for later awesomeness

Pour the sauce over the potatoes, cover with foil and bake for 45 min.  

Remove foil and continue to bake for 45 more min

Remove the almost casserole from oven, and top that shit with the rest of the cheesy goodness.  Throw it in the broiler, or top rack of the oven for 5 min.

If you can wait to serve, let it cool for like 10 min.  If you can’t wait, you might get a 2nd degree burn on your tongue but it’s totally worth it!!