Scalloped Potatoes

By cortanez

Ingredients

• 2 tablespoons butter
• 1 medium onion, minced
• 2 medium garlic cloves, minced or pressed through a garlic press
• 1 tablespoon chopped fresh thyme leaves
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 1/2 pounds (about 5 medium) russet potatoes, peeled and sliced 1/8 inch thick (using mandoline)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (use glass measure not all of pint)
• 2 bay leaves
• 4 ounces cheddar cheese, shredded (1 cup)

Details

Servings 6

Preparation

Step 1

1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.
2. Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add the garlic, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream, and bay leaves and bring to a simmer (NOTE: Make sure that liquid is boiling). Cover, reduce the heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 15 minutes. Discard the bay leaves.
3. Transfer the mixture to an 8-inch square baking dish (or other 1 1/2-quart gratin dish). Sprinkle evenly with the cheese. Cover with foil and bake until the cream is bubbling around the edges, about 30 minutes. Remove foil and bake until top is golden brown, about 15 minutes. Cool 10 minutes before serving.