WEEKDAY SCALLOPED POTATOES

Weekday Scalloped Potatoes image

Provided by ratherbeswimmin

Categories Potato

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 11

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4 tablespoons unsalted butter
2 medium onions, minced
4 garlic cloves, minced
2 tablespoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/2 teaspoon ground black pepper
5 lbs russet potatoes, peeled and sliced 1/8 inch thick
2 cups low sodium chicken broth
2 cups heavy cream
3 bay leaves
8 ounces cheddar cheese, shredded (about 2 2/3 c.)

Steps:

Adjust oven rack to the middle position; preheat oven to 425°.
Melt the butter in a large Dutch oven over med-high heat; add in the onions and cook until softened and beginning to brown, about 8 minutes.
Add in the garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
Add in the potatoes, broth, cream, and bay leaves; bring to a simmer.
Cover, decrease heat to med-low, and continue to simmer until the potatoes are almost tender, about 10 minutes.
Discard the bay leaves.
Pour the potato mixture into a 13 x 9 inch baking dish and press gently into an even layer.
Sprinkle the cheddar cheese over the top of the potatoes.
Bake until the cream is bubbling around the edges and the top is golden brown, 20-30 minutes.
Cool for 10 minutes before serving.