2 Tablespoons unsalted butter
1 medium onion, minced (about 1 cup)
2 medium garlic cloves, minced (about 2 teaspoons)
1 Tablespoon chopped fresh thyme leaves
1 ¼ teaspoons salt
¼ teaspoon black pepper
2 ½ pounds (about 5 medium) russet potatoes, peeled and sliced 1/8 inch thick
1 cup low-sodium chicken broth
1 cup heavy cream
2 bay leaves
4 ounces cheddar cheese, shredded (1 cup)
- Adjust oven rack to middle position; heat oven 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; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.