Smoky Scalloped Potatoes

By calypan

from Cook's Country

Ingredients

• 4 tablespoons unsalted butter
• 1 large onion, minced
• 4 garlic cloves, minced
• 4 teaspoons dry mustard
• 1 tablespoons minced fresh thyme leaves
• 2 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 5 pounds russet potatoes, peeled and sliced thin
• 1 1/2 cups heavy cream
• 1 1/2 cups buttermilk
• 1/4 teaspoon baking soda
• 2 cups shredded smoked Gouda cheese

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic, mustard, thyme, salt, and cayenne and cook until fragrant, about 30 seconds. Stir in potatoes, cream, buttermilk, and baking soda and bring to simmer. Reduce heat to medium-low, cover, and cook until potatoes are almost tender, about 15 minutes. Stir in cheese and transfer mixture to 13 by 9-inch baking dish.


2. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.


MAKE AHEAD: The casserole can be prepared through step 1 and refrigerated for up to 24 hours. When ready to bake, cover with foil and bake in 400-degree oven until hot and bubbly, about 40 minutes. Remove foil and continue cooking until top is golden brown, about 30 minutes.