1/2 tablespoon unsalted butter
4 Yukon Gold Potats, scrubbed
1 cup shredded cheese, I used Cabot Vermont Sharp Cheddar that was leftover from a Christmas Food Gift Basket. It’s a white cheddar cheese. Also the amount is quite negotiable.
2 tablespoons sour cream
1 tablespoon olive oil
2 garlic cloves, very finely minced
1 tablespoon fresh thyme, I used 1/2 tsp dried
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup chicken broth or white wine, I used the wine
1. Heat oven to 400°. Butter a 9-inch round or oval baking dish.
2. Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/2 cup cheddar cheese, the sour cream, olive oil, garlic, thyme, salt, and pepper.
3. Arrange potatoes in a neat overlapping pattern in the baking dish. Pour wine over potatoes.
4. Bake 35 minutes, until potatoes are nearly-tender and the cheese and potatoes are starting to brown. Sprinkle with remaining cheese and bake another 10-15 minutes.