The Best Cheesy Scalloped Potatoes

INGREDIENTS:

2 tablespoons unsalted butter

1 medium onion, minced (about 1 cup)

2 medium cloves garlic, 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 ½ pounds russet potatoes, about 5 medium, peeled and sliced 1/8-inch thick

1 cup low-sodium chicken broth

1 cup heavy cream

2 bay leaves

4 ounces grated cheddar cheese, (1 cup)

DIRECTIONS:

Heat oven to 425 degrees.

in large Dutch oven over medium-high heat, melt butter until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly 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 an 8-inch-square baking dish (or 1 ½-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.

Notes

Source: Cook’s Illustrated, March 2003