1 Tbs. butter
1 Tbs. olive oil
2 medium onions, diced
1 2/3 cups reduced-sodium chicken broth
1/2 cup heavy cream
1/2 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 bags (24 oz. each) fresh diced potatoes
1 1/4 cups grated Gruyere cheese divided
1. Heat butter and olive oil in a large skillet over medium heat. Add onions; cook slowly until browned, stirring occasionally, about 30 minutes.
2. Heat oven to 350 F. In a large bowl, whisk together chicken broth, cream, flour, salt, and pepper. Stir in diced potatoes, cooked onions, and 1/2 cup cheese. Pour mixture into a 2-tq. baking dish, and top with foil; bake 45 minutes more. Let cool; cover and refrigerate up to 3 days.
3. On Thanksgiving day, remove potatoes from refrigerator and bring to room temperature. Heat oven to 375 F. Heat in microwave for 20 minutes at 50 percent power to warm, then bake in oven for 20 minutes. Broil 3 minutes to brown top.
Makes 12 servings.
Tags: butter, Cheesy Potatoes, cooking, microwave, potato, Potatoes, Recipes, salt