Quick Scalloped Potatoes

• unsalted butter↗2 tablespoons
• medium onion, minced (about 1 cup)↗1
• cloves garlic, minced or pressed through garlic press (about 2 teaspoons)↗2
• chopped fresh thyme leave1 tablespoon
• salt↗1 1⁄4 teaspoons
• ground black pepper↗1⁄4 teaspoon
• russet potatoes, peeled and sliced 1/8 inch thick (about 5 medium)↗2 1⁄2 lbs
• low-sodium chicken stock↗1 cup
• heavy cream↗1 cup
• bay leaves↗2
• cheddar cheese, shredded (1 cup)↗4 ounces

Step-by-step instructions

1. 1

   Heatoven to 425 degrees.

2. 2

   Melt butter in large Dutch oven over medium-high heat until foaming subsides.

3. 3

   Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.

4. 4

   Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.

5. 5

   Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.

6. 6

   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.

7. 7

   Discard bay leaves.

8. 8

   Transfer mixture to 8-inch-square baking dish (or other 1½-quart gratin dish); sprinkle evenly with cheese.

9. 9

   Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.

10. 10

    Cool 10 minutes before serving.