Originally from this blog, these scalloped potatoes are the best.
Ingredients
2 tablespoons unsalted butter
1 small onion , minced
2 medium cloves garlic , minced (about 2 teaspoons)
2 cups heavy cream
2 cups 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
2 cup shredded cheddar cheese (about 8 ounces)
What To Do
Heat oven to 350° F. In a heavy saucepan over medium heat, melt the butter. Stir in the onion and cook, stirring occasionally, until onions are softened. Add garlic and saute for half a minute. Stir in cream, milk, thyme, bay leaves, salt, and pepper. Stir in potatoes.
Cover and bring to a gentle simmer. Cook for 15 minutes, or until a knife slips in and out of the potatoes fairly easily. Remove bay leaves and discard. Transfer potatoes to a 9×13 inch baking dish, and sprinkle with cheese. Bake for 20 minutes, or until sauce is bubbly and thickened. Cool for a few minutes before serving.