This is what Opa always brought to dinner to go with the Christmas Ham. Best Scalloped Potatoes I've ever had!

Ingredients

  • 4 tablespoons unsalted butter
  • 2 medium onions, minced
  • 4 garlic cloves, minced
  • 2 tablespoons chopped fresh thyme leaves
  • 2 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 5 lbs. russet potatoes, peeled and sliced 1/8 inch thick
  • 2 cups low sodium chicken broth
  • 2 cups heavy cream
  • 3 bay leaves
  • 8 ounces cheddar cheese, shredded (about 2 2/3 c.)

Directions

1. Adjust oven rack to the middle position; preheat oven to 425°.
2. Melt the butter in a large Dutch oven over med-high heat; add in the onions and cook until softened and beginning to brown, about 8 minutes.
3. Add in the garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
4. Add in the potatoes, broth, cream, and bay leaves; bring to a simmer.
5. Cover, decrease heat to med-low, and continue to simmer until the potatoes are almost tender, about 10 minutes.
6. Discard the bay leaves.
7. Pour the potato mixture into a 13 x 9 inch baking dish and press gently into an even layer.
8. Sprinkle the cheddar cheese over the top of the potatoes.
9. Bake until the cream is bubbling around the edges and the top is golden brown, 20-30 minutes.
10. Cool for 10 minutes before serving.

Notes
To Bake: Let the casserole site at room temperature for about 1 hour. Adjust an oven rack to the middle position and heat oven to 400º. Remove the plastic wrap and sprinkle with cheddar cheese. Cover the dish tightly with foil and bake until the mixture is hot and bubbling, about 45 minutes. Remove the foil and continue to cook until the cheese begins to brown, about 30 minutes longer. Allow the casserole to cool for 10 minutes before serving.
Slicing the potatoes 1/8 inch thick is crucial for the success of this dish. Use a mandolin, V-slicer or food processor fitted with a 1/8" slicing blade, or slice the potatoes carefully by hand using a very sharp knife. If the potato slices discolor as they sit, put them in a bowl and cove them with cream and chicken broth.
Planning Ahead: Follow the recipe through Step 7. Cover the dish with plastic wrap and poke several vent holes iwth the tip of a paring knife. Refrigerate for up to 24 hours.
Half the recipe and use a 11" x 7" baking dish.