Cheesy Scalloped Potatoes

This dish is creamy and savory with a rich, velvety texture, thanks to the blend of heavy cream, milk, and melted cheddar cheese. Aromatic thyme, bay leaves, and sautéed onions and garlic add layers of warmth and depth that complement the earthy potatoes perfectly.

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Prep Time: 15

Cook Time: 35

Resting Time: 5

Total Time: 55

Ingredients

2 tablespoons unsalted butter
1 small onion minced
2 medium cloves garlic minced (about 2 teaspoons)
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons table salt
½ teaspoon ground black pepper
4 pounds russet potatoes peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese about 4 ounces

Instructions

Preheat oven to 350°F.
In a Dutch oven, melt butter over medium-high heat.
Add onion and cook until softened and lightly browned, about 4 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Add cream, milk, thyme, bay leaf, salt, pepper, and potatoes.
Bring to a simmer. Cover and cook until potatoes are nearly tender, about 15 minutes.
Discard thyme sprigs and bay leaf.
Transfer mixture to a 3-quart gratin dish. Sprinkle with cheese.
Bake until cream thickens and top is golden brown, about 20 minutes.
Let rest 5 minutes before serving.