Cheddar Scalloped Potatoes

1. Preheat Oven

Preheat your oven to 425 degrees and position the rack in the middle. This setup helps ensure even baking.

2. Cook Onion

In a Dutch oven over medium-high heat, melt 2 tablespoons of unsalted butter. Once melted, add the finely chopped onion and cook for about 4 minutes until the onion is soft and lightly browned. This step helps release the onion's natural sweetness, which forms the base of our dish.

3. Add Aromatics

Next, stir in the minced fresh thyme, garlic, salt, and pepper. Let these cook for about 30 seconds, just until fragrant. The aromatics will infuse the butter with deep, savory flavors, making the dish more complex.

4. Simmer Potatoes

Add the sliced potatoes to the Dutch oven along with the chicken broth, heavy cream, and bay leaves. Bring this mixture to a simmer over medium-high heat, then cover and reduce the heat to medium-low. Let the potatoes simmer for about 10 minutes, until they are almost tender. You'll know they're ready when a paring knife meets some resistance. At this point, remove the bay leaves.

5. Bake Potatoes

Transfer the potato mixture to an 8-inch square baking dish, pressing the potatoes down to ensure an even layer. Sprinkle the shredded cheddar cheese over the top. Place the dish in your preheated oven and bake for about 15 minutes, until the cream is bubbling around the edges and the top is golden brown.

6. Cool and Serve

Once baked, let the scalloped potatoes cool for about 10 minutes before serving. This cooling period allows the dish to set, making it easier to serve and enjoy.