Scalloped Potatoes

By courtneyepowell

Ingredients

• 2 T unsalted butter, plus more for the baking dish
• 1 med onion, finely chopped
• 2 c heavy cream
• 2 c whole milk
• 1 bay leaf
• 1 t fresh thyme leaves
• 1/4 t ground nutmeg
• Kosher salt and black pepper
• 4 lbs russet potatoes (8 med), peeled and sliced 1/8-in thick
• 6 oz Gruyere or Cheddar, grated (about 1 1/2 c)

Preparation

Step 1

Heat oven to 375° F. Butter a 9-by-13-inch or some other shallow 3-quart baking dish. In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the cream, milk, bay leaf, thyme, nutmeg, 2 teaspoons salt, and ½ teaspoon pepper and bring to a simmer.
Add the potatoes to the saucepan and simmer, stirring occasionally, until tender, 30 to 35 minutes.
Discard the bay leaf and transfer the potato mixture to the prepared baking dish; sprinkle with the Gruyère.
Transfer to the top rack of the oven and bake until bubbling and golden brown, 20 to 25 minutes.