Scalloped Potatoes revisited

I know its been over a week since my last blog post. Honestly, I had been working myself up for this recent Thanksgiving holiday. Keeping busy by planning my strategy on how to tackle the tasks at hand. My menu has been the same ever since I volunteered to host Thanksgiving dinner for my side of the family. We always have my famous Deep Fried Turkey, Creamed Corn, Mashed Potatoes, and Scalloped Potatoes. Scalloped Potatoes is the one dish my brother looks forward to. However, my Scalloped Potatoes are either a hit or miss. They either are somewhat undercooked, or not cheesy enough. Then a couple of weeks before Thanksgiving, this recipe came up on my reader from the Brown Eyed Baker. The key for perfect Scalloped Potatoes every time is to boil the entire mixture together prior to baking it. I can't believe I didn't think of that before. They came deliciously.

2 Tbsp. unsalted butter

1 small onion, minced

2 cloves garlic, minced

3 cups heavy cream

1 cup milk

4 sprigs of fresh thyme

2 bay leaves

2 tsp. salt

1/2 tsp. ground black pepper

4 lbs. russet potatoes, peeled and thinly sliced

1 cup shredded cheese

1) Preheat oven to 350 deg F.

2) In a medium sized stock pot, melt butter over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it softens and begin to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes. Bring mixture to simmer. Cover, adjusting heat as necessary to maintain a light simmer. Cook until potatoes are are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.

3) Remove and discard thyme and bay leaves. Transfer potato mixture into a 3-quart casserole or gratin dish. Sprinkle top with cheese. Bake until cream has thickened, is bubbling around the sides, and the top has turned golden brown, about 20 minutes. Cool for 10 minutes before serving.