Scalloped Potatoes

For even cooking, use a mandoline or very sharp knife to slice potatoes to 1/8 inch thickness.

Ingredients:
4 tablespoons butter
2 medium onions, minced
4 cloves of garlic, minced
1 tablespoon minced fresh thyme
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups chicken broth
1 1/2 cups cream
3 bay leaves
5 pounds potatoes, peeled and sliced 1/8 inch thick
8 ounces cheddar cheese, shredded

Directions:

• Melt butter in dutch oven over medium-high heat. Add onions and cook until softened, about 8 minutes. Add garlic, thyme, salt and pepper and stir about 30 seconds.
• Stir in broth, cream and bay leaves. Add potatoes and bring to a simmer. Cover, reduce heat to medium-low, stir often and cook until potatoes are mostly tender, about 15 minutes
• Discard bay leaves. Pour mixture into 9'x13" baking dish and press gently.
• Sprinkle with cheese, cover with foil and bake in a 400 degree oven for 20-30 minutes. Let cool for 10 minutes before serving.
• Can freeze before adding cheese. Cover with plastic wrap, cut vents. Refrigerate for up to 2 days or wrap in foil and freeze for up to one month. If frozen, thaw completely in refrigerator for 24 hours. Bake covered with foil for 20-40 minutes; remove foil and bake 30 minutes more.