Ingredients:
2 tablespoons unsalted butter
1 medium onions, minced ( about 1 cup)
2 cloves garlic, minced or pressed through garlic press ( about 2 teaspoons)
1 tablespoon chopped fresh thyme leaves
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
2 1/2 lbs russet potatoes, peeled and sliced 1/8 inch thick ( about 5 medium)
1 cup low-sodium chicken stock
1 cup heavy cream
2 bay leaves
4 ounces cheddar cheese, shredded ( 1 cup)
Directions:
Heatoven to 425 degrees.
Melt butter in large Dutch oven over medium-high heat until foaming subsides.
Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
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.
Discard bay leaves.
Transfer mixture to 8-inch-square baking dish (or other 1 1/2 -quart gratin dish); sprinkle evenly with cheese.
Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
Cool 10 minutes before serving.
Servings: 4-6
Time preparation: 15 min.
Time total: 55 min.