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Ingredients 1 1/2 cups heavy cream 1 sprig fresh thyme 2 garlic cloves, chopped 1/2 cup chopped onion 2 Tablespoons butter plus enough to butter the casserole dish 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices Salt and freshly ground black pepper 1 cup grated white cheddar cheese Directions Preheat the oven to 375 degrees F. Carmelize diced onion in 2 tablespoons of melted butter in a saute pan. In a saucepan, heat up the cream with a sprig of thyme and chopped garlic. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper, sprinkle some of the carmelized onion on top. Remove cream from heat, then pour a little over the 1st layer of potatoes. Top with some grated cheddar. Repeat this for 2 more layers. Bake, uncovered, for 45 minutes. At this point if you desire you can top the baked scalloped potatoes with a little more cheese and broil until the cheese browns. S |