Recipe: Scalloped Potatoes

Serves 4 to 6

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 medium onion, minced (about 1 cup)
• 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
• 1 tablespoon chopped fresh thyme leaves
• 1 1/4 teaspoons table salt
• 1/4 teaspoon ground black pepper
• 2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8-thick
  
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 2 bay leaves
• 4 ounces grated cheddar cheese, shredded (1 cup)
  

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PREPARATION

Adjust oven rack to middle position; heat oven to 425 degrees.

Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and light browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.

Transfer mixture to 8-inch square baking dish (or other 1 1/2-quart gratin 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. Cool 10 minutes before serving.

ENJOY!