These scalloped potatoes may not photograph very well, but trust me, they taste delicious fresh and leftover. You can double the recipe and bake in a 9 x 13 dish for a larger crowd.
adapted from: The New Best Recipe
The quickest way to slice the potatoes is in a food processor fitted with an 1/8” slicing blade. If the potatoes are too large to fit into the feed tube, halve them crosswise and put them into the feed tube cut side down so that they sit on a flat surface. A mandoline or V-slicer is the other option. If you like, use Parmesan instead of cheddar.
2 tablespoons unsalted butter
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon chopped fresh thyme leaves
1 ¼ tsp salt
¼ tsp ground black pepper
2 ½ lbs (about 5 medium) russet potatoes, peeled and sliced 1/8” thick.
1 cup low sodium chicken broth
1 cup heavy cream
2 bay leaves
4 oz shredded cheddar (1 cup)
Adjust an oven rack to the middle position and preheat to 425°.
Melt the butter in a large 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,(separating them so they don’t clump) broth, cream, and bay leaves and bring to a simmer. Cover, reduce heat to medium low, and simmer until the potatoes are tender. (this step may take awhile, depending on how thinly sliced the potatoes are.) Discard the bay leaves.
Transfer the mixture to an 8” square baking dish (or any 1 ½ qt gratin dish). Sprinkle evenly with the cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15-20 minutes. Cool 10 minutes before serving.