Robust Swiss Potato Casserole

Ingredients

• ¼ cup butter
• ¼ cup whole wheat flour
• 1 ⅔ cups water, divided
• 1 ½ teaspoons cornstarch
• 1 pinch salt and ground black pepper to taste
• ½ teaspoon ground thyme
• ½ teaspoon dried rosemary
• ¾ cup shredded Swiss cheese
• ¾ cup shredded Swiss Gruyere cheese
• 3 medium potatoes, peeled and thinly sliced
• 2 scallions, finely chopped
• 1 clove garlic, minced

Step 1

Melt the butter in a saucepan over medium-low heat, letting it simmer gently for about a minute. Gradually add the flour, a tablespoon at a time, whisking constantly until everything is smooth and well combined—this should take around 5 to 8 minutes. Slowly pour in 1 cup of water while whisking to keep the mixture lump-free, then take the pan off the heat.

Step 2

In a small bowl, mix the remaining 2/3 cup of water with the cornstarch until fully blended. Stir this slurry into the gravy and whisk everything together.

Step 3

Preheat your oven to 375°F (190°C).

Step 4

Give the gravy a quick stir, then season it with salt and pepper to taste. Add the thyme and rosemary, followed by the Swiss and Gruyere cheeses. Toss in the potatoes, scallions, and garlic, stirring until the potato slices are well coated and separated in the cheesy sauce.

Step 5

Transfer the mixture to an 8-inch square baking dish and spread it out evenly.

Step 6

Pop it in the oven and bake for 40 to 50 minutes, or until the potatoes are tender and the top is nicely bubbling.