SCALLOPED POTATOES

By Sube

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onions, sliced
• 2 medium cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves or dry thyme
• Salt
• Pepper
• 2-1/2 pounds russet potatoes, sliced ( about 5 medium potatoes)
• 1 cup low sodium chicken broth
• 1 cup heavy cream
• 2 bay leaves
• 1 cup shredded cheese

Preparation

Step 1

Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook. Add garlic, thyme, salt and pepper; cook until fragrant, about 30 seconds.

Add potatoes, chicken broth, cream, and bay leaves and bring to a simmer. Cover, reduce heat to medium-low, and simmer until potatoes are allow tender. Discard bay leaves.

Transfer mixture to a baking dish and press to an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.

To make ahead: Once the scalloped potatoes have been transferred to the baking dish and pressed into an even layer and wrap and refrigerated for up to 24 hours. When ready to bake, add the cheese, cover with foil, and bake in a 400 degree oven until the mixture is hot and bubbling, about 45 minutes.

NOTE; YOU CAN ALSO COOK IN MICROWAVE.