Quick Scalloped Potatoes

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 1 medium onion, minced (about 1 cup)
• 2 cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
• 1 tablespoon chopped fresh thyme leave
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 1/2 lbs russet potatoes, peeled and sliced 1/8 inch thick (about 5 medium)
• 1 cup low-sodium chicken stock
• 1 cup heavy cream
• 2 bay leaves
• 4 ounces cheddar cheese, shredded (1 cup)

Recipe

• 1 heatoven to 425 degrees.
• 2 melt butter in large dutch oven over medium-high heat until foaming subsides.
• 3 add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
• 4 add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
• 5 add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
• 6 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.
• 7 discard bay leaves.
• 8 transfer mixture to 8-inch-square baking dish (or other 1½-quart gratin dish); sprinkle evenly with cheese.
• 9 bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
• 10 cool 10 minutes before serving.