I was assigned to do a potato dish for our family Christmas party this year, so I thought I'd try to find a good basic recipe for scalloped potatoes, and this is it. Cheesy and potatoey and filling. Plus it allowed me to practice on my new mandoline. This recipe comes from America's Test Kitchen Family Cookbook.
2 tablespoons butter
1 onion, chopped fine
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
2 garlic cloves, minced
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 1/2 pounds russet potatoes (5 medium), peeled and sliced 1/8 inch thick
1 cup low-sodium chicken broth
1 cup heavy cream
2 bay leaves
1 cup shredded cheddar cheese
Adjust oven rack to the middle position and heat the oven to 425 degrees. Melt the butter in a large Dutch oven or pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the thyme, garlic, salt, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream, and bay leaves. Bring the mixture to a simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 10 minutes.
Discard the bay leaves. Transfer the mixture to an 8-inch square baking dish. Gently press the potatoes into an even layer and sprinkle the cheddar over the top. Bake until the cream is bubbling around the edges and the top is golden brown, 15 to 20 minutes. Let stand for 10 minutes before serving. Serves 6.