Scalloped Potatoes

By vealam

Ingredients

• 2 Tablespoons Unsalted Butter
• 1 Onion, chopped fine
• 1 Tablespoon Fresh Thyme, minced
• 2 Garlic Cloves, minced
• 1 1/2 Teaspoons Salt
• 1/4 Teaspoon Pepper
• 2 1/2 Pounds Russet Potatoes, peeled and sliced 1/8" thick
• 1 Cup Chicken Broth
• 1 Cup Heavy Cream
• 2 Bay Leaves
• 1 Cup Garlic Cheddar Cheese (we like to experiment with the cheese flavor so we found this from Tillamook)

Details

Servings 8
Preparation time 20mins
Cooking time 35mins
Adapted from ohsweetbasil.com

Preparation

Step 1

adjust the oven rack to the middle position and heat to 425 degrees.
melt the butter in a dutch oven or large pot over medium high heat. add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. add the thyme, garlic, salt and pepper and cook for about 30-60 seconds.
add the potatoes, broth, heavy cream, and 2 bay leaves. bring the mixture to a simmer, cover and reduce the heat to medium -low. simmer until the potatoes are almost tender, about 10 minutes. discard the bay leaves. transfer the potatoes to an 8 inch baking pan and press the potatoes out into an even layer. sprinkle evenly with cheese and bake for about 15-20 minutes or until golden on top. cool for 10 minutes before serving.

notes:
use any cheese that you prefer, but sticking to a cheddar variety or gruyere will have the best flavor.