Scalloped Potatoes

Ingredients

• 2 Tablespoons Butter (unsalted)
• 1 Onion (chopped fine)
• 1 Tablespoon Thyme (Fresh, minced)
• 2 Cloves Garlic (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 Cheddar Cheese (garlic flavor, we like to experiment with the cheese flavor so we found this from Tillamook)

Instructions

1. 1

   Adjust the oven rack to the middle position and heat to 425 degrees.

2. 2

   Melt the butter in a dutch oven or large pot over medium high heat.

3. 3

   Add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.

4. 4

   Add the thyme, garlic, salt and pepper and cook for about 30-60 seconds.

5. 5

   Add the potatoes, broth, heavy cream, and 2 bay leaves.

6. 6

   Bring the mixture to a simmer, cover and reduce the heat to medium -low.

7. 7

   Simmer until the potatoes are almost tender, about 10 minutes.

8. 8

   Discard the bay leaves.

9. 9

   Transfer the potatoes to an 8 inch baking pan and press the potatoes out into an even layer.

10. 10

    Sprinkle evenly with cheese and bake for about 15-20 minutes or until golden on top.

11. 11

    Cool for 10 minutes before serving.