From: The America's Test Kitchen Cookbook
Scalloped Potatoes
2 tablespoons unsalted butter
1 onion, chopped fine
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 garlic cloves
1 1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 pounds russet potatoes (5 medium)
1 cup low-sodium chicken broth
1 cup heavy cream
2 bay leaves
4 ounces cheddar cheese, shredded (1 cup)
1. Adjust oven rack to the middle position and heat 425*.
Melt butter in a large Dutch oven over Med-high heat. Add
the onion and cook until softened, about 5 minutes. Stir in the
thyme, garlic, salt, and pepper cook until fragrant about 30 seconds.
Add the potatoes, broth, cream, and bay leaves. Bring the
mixture to a simmer. Reduce the heat to med-low, cover, and
cook, stirring occasionally, until the potatoes are almost
tender, about 10 minutes.
2. Discard the bay leaves. Transfer the mixture to an 8 inch square baking dish.
Gently press the potatoes into an even layer and sprinkle the cheddar
over the top. Bake until cream is bubbling around the edges and the
top is golden brown, 15 to 20 minutes. Let cool 10 minutes before serving.
