The Humpherys Family

Scalloped Potatoes

Recipe Added:  1/13/2014
2 Tbsp butter
1 small onion, minced
2 garlic cloves, minced
3 cups heavy cream
1 cup milk
4 sprigs fresh thyme
2 bay leaves
2 tsp salt
½ tsp black pepper
4 lbs russet potatoes, peeled, sliced
1 cup shredded Cheddar cheese
Use a mandoline to slice potatoes to get even thickness. Heat oven to 350 F. Melt butter in large saucepan over medium-high heat, about 1 minute. Add onion and saute until soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes, and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into potato slice with resistance), about 15 minutes.

Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a 3-quart gratin dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 minutes. Cool 10 minutes before serving.
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