SCALLOPED POTATOES

Servings: 8-10

Start to finish: 1 hour

2 tablespoons unsalted butter 1 small onion, chopped fine 2 cloves garlic, minced 4 pounds russet potatoes, peeled and cut into 1/8-inchthick slices

3 cups heavy cream

1 cup whole milk

4 sprigs fresh thyme

2 bay leaves

2 teaspoons salt

½ teaspoon pepper

4 ounces cheddar cheese, shredded (about 1 cup)

Heat oven to 350 F. Melt butter in large Dutch oven over medium-high heat. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add potatoes, cream, milk, thyme sprigs, bay leaves, salt and pepper and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.

Discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart baking dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Let cool for 5 minutes before serving.

Nutrition information per serving: 462 calories; 302 calories from fat; 34 g fat (21 g saturated; 1 g trans fats); 119 mg cholesterol; 577 mg sodium; 35 g carbohydrate; 3 g fiber; 5 g sugar; 9 g protein.

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