Holiday Scalloped Potatoes

1 tablespoon unsalted butter
1/2 small onion
1 clove garlic
1 1/2 cups heavy cream
1/2 cup whole milk
2 sprigs fresh thyme
1 bay leaf
1 teaspoon salt
1/4 teaspoon ground pepper
2 pounds russet potatoes
1/2 cup shredded cheddar cheese

Peel potatoes. Slice them into 1/8" thick slices. Mince the onion.

Preheat oven to 350 degrees.

Melt butter in a large Dutch oven for 1 minute over a medium-high heat until the foaming begins to subside. Saute the minced onion for 4 minutes until they soften and begin to brown. Press garlic clove directly into Dutch oven and saute for only 30 seconds.

Add cream, milk thyme, bay leaf, salt, pepper and potatoes. Bring to a light simmer. Cover the Dutch oven and cook for 20 minutes, until potatoes are just tender.

Remove thyme and bay leaf. Put the potato mixture into a 3-quart gratin or baking dish. Sprinkle with grated cheddar cheese and bake for 20 minutes. The cream will have thickened and the cheese will be bubbling and slightly browned. Allow to cool for 5 minutes prior to serving.

This is a Chris Kimball recipe.