Scalloped Potatoes with Thyme and Bay

Ohhh lordy I just made another batch of these nummy scalloped potatoes, couldnt help myself lol, I LOVE them..sooo good. I am a potato and cheese freak lol, they are already half gone and I doubled the recipe again ROTFL hubby has lunch for tomorrow



Peek at the blog where I got this recipe, also a photo alot better than mine lol
Cook's Illustrated Scalloped Potatoes with Thyme and Bay

2 Tbsp butter

1 medium onion, minced

2 medium garlic cloves, minced or pressed

1 Tbsp fresh thyme leaves, minced

1 1/4 tsp salt

1/2 tsp ground black pepper

1 1/2 lbs (about 5 med) russet potatoes, peeled and sliced 1/8" thick

1 cup low sodium chicken broth

1 cup heavy cream

2 bay leaves

4 oz cheddar cheese, shredded

A couple of cook's notes:I doubled this recipe and baked it in a 13x9 inch pan and also had to use milk because I didnt have the heavy cream. I ended up adding some cornstarch in to thicken the sauce a little before I put it in the oven but OHHH its good. I also added some paprika sprinkles on top to try to make it prettier but it didnt lolol.. Hubby went crazy over these VERY man pleasin

1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.

2. Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add the garlic, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream, and bay leaves and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 10 minutes. Dscard the bay leaves.

3. Transfer the mixture to an 8-inch square baking dish (or other 1 1/2 quart gratin dish). Sprinkle evenly with the cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 10 minutes before serving.