Scalloped Potatoes

I remember having these when I was younger, I have made them throughout the years, this is by far the best one to my liking… I tend to like more salt and pepper..

 

Scalloped Potatoes (Picture is not mine, but this is what they look like)

 I will post my picture  this coming Sunday though

 Services 8 – 10

I slice the potatoes in the food processor –
 
2 tablespoons unsalted butter - I use more like 4
1 small onion minced
2 medium cloves garlic, minced
3 cups heavy cream
1 cup whole milk
4 springs fresh thyme leaves – I bake with and remove before serving
2 bay leaves – I bake with and remove before serving
2 teaspoons salt
1/2 tsp black pepper
4 pounds russet potatoes cut into ½ inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)

Heat oven to 350 degrees. Meanwhile, melt the butter in a large Dutch oven over medium high heat until foaming subsides, about 1 minute.  Add the onion and saute until it turns soft and begins to brown, Add the garlic and sauté until fragrant, about 30 seconds. Add the cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer.  Cover, adjusting the heat as necessary to maintain a light simmer, and cook until the potatoes are almost tender – about 15 or so minutes.

Transfer the potato mixture to a 3-quart gratin dish and sprinkle with cheese.  (I actually bake in the Dutch oven I cooked in) Bake until cream has thickened and is bubbling around the sides and the top is golden brown,  about 20 minutes… I sometimes bake the day before.