Quick Scalloped Potatoes - cooking recipe

Ingredients

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)

Preparation

Heatoven to 425 degrees.
Melt butter in large Dutch oven over medium-high heat until foaming subsides.
Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
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.
Discard bay leaves.
Transfer mixture to 8-inch-square baking dish (or other 11/2-quart gratin dish); sprinkle evenly with cheese.
Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
Cool 10 minutes before serving.