SCALLOPED POTATOES

By shygirl

Serves 8 to 10
For the fastest and most consistent results, slice the potatoes in a food processor.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, minced
• 2 medium cloves garlic, minced
• 3 cups heavy cream
• 1 cup whole milk
• 4 sprigs fresh thyme leaves
• 2 bay leaves
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 4 pounds russet potatoes, cut into 1/8-inch-thick slices
• 1 cup shredded cheddar cheese (about 4 ounces)

Preparation

Step 1

1. Heat oven to 350 degrees. Meanwhile, melt the butter in a large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add the onion and saute until it turns soft and begins to brown, about 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting the heat as necessary to maintain a light simmer, and cook until the potatoes are almost tender (a paring knife can be slipped into and out of the center of a potato slice with some resistance), about 15 minutes.
2. Transfer the potato mixture to a 3-quart gratin dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around the sides and the top is golden brown, about 20 minutes. Cool for 5 minutes before serving.