Easy Cheesy Scalloped Potatoes

By AuntieGooper

Ingredients

• 4 pounds russet potatoes, peeled and sliced 1/8 inch
• ... 1/2 lb Bacon, cooked and crumbled
• 2 tablespoons butter
• 1 small yellow onion, minced
• 2 medium garlic cloves, minced
• 3 cups heavy cream
• 1 cup whole milk
• 2 teaspoons dried thyme
• 2 bay leaves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup of Monterey Jack Cheese
• 1 cup shredded Parmesan cheese

Preparation

Step 1

Adjust oven rack to the middle position and heat the oven to 350 degrees. Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cook until softened and lightly browned, 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add the potatoes, cream, milk, thyme, bay leaves, salt and pepper and bring to a simmer. Cover and keep simmering for about 15 minutes or until the potatoes are almost tender.

Remove and discard bay leaves. Transfer 1/3 of potato mixture to 3-quart gratin dish and sprinkle with 1/3 of all three cheeses and the bacon. Add another 1/3 layer of both and then the rest. End up sprinkling the top with a light layer of parmesan cheese.

Bake until the cream has thickened and is bubbling around the sides and the top is golden brown, about 20 minutes. Cool for at least 5 minutes before serving.