Classic Scalloped Potatoes

Serves 8-10

4 T (1/2 stick) unsalted butter
2 medium onions, minced
4 medium garlic cloves, minced or pressed
1 T minced fresh thyme leaves or 1 tsp dried)
2 1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 C low sodium chicken broth
1 1/2 C heavy cream
3 bay leaves
5 lb russet potatoes, peeled and sliced 1/8 in thick
8 oz cheddar cheese, shredded

1.  Pre heat oven to 400 degrees.  Adjust oven rack to middle position.

2.  Melt the butter in a large dutch oven over med-high heat.  Add onions and cook until softened and lightly browned, about 8 minutes.  Add the garlic, thyme, salt and pepper and cook until fragrant, about 30 secs.

3.  Stir in the broth, cream, and bay leaves.  Stir in the potatoes, 1 handful at a time, and bring to simmer.  Cover, reduce the heat to medium-low and continue to simmer, stirring often, until the potatoes are mostly tender (a paring knife can be slipped into and out of a potato slice with little resistance), about 15 mins.

4.  Discard the bay leaves.  Pour the potato mixture into a 13x9-inch baking dish and press gently into an even layer.

5.  Sprinkle the cheddar evenly over the top. 

6.  Bake, uncovered, until bubbling around the edges and the top is golden 20-30 mins.  Let cool for 10 minutes before serving.

**This can be refrigerated for up to 2 days before baking.  If you are going to refrigerate, omit step 5, cover the dish tightly with plastic wrap and poke several vent holes.  Then, when ready to bake, remove plastic wrap, sprinkle with cheese, cover dish tightly with foil.  Bake at 400 degrees until mixture is just warm (30-40 mins).  Remove foil and continue to cook until the cheese is golden brown and the sauce is bubbling, 30-40 mins longer.  Let cool for 10 mins before serving.