Scalloped Potatoes

Ingredients

• 1 tablespoon butter
• 1 1/4 pounds russet potatoes, peeled and sliced 1/8th inch thick
• 1/2 medium onion, minced
• 1 clove garlic, minced
• 1/2 tablespoon fresh thyme, chopped
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 bay leaf
• 2 ounces grated cheddar cheese
• Salt and pepper

Directions

Set the oven to 425ºF. Warm a large iron skillet over medium-high heat, then add the butter. Once it melts, stir in the onion and cook for 4 minutes, until softened. Add the garlic and thyme, and let them cook for 30 seconds, just until they smell wonderful. Season with a pinch of salt and pepper. Add the potatoes, chicken broth, cream, and bay leaf. Bring everything to a simmer, then cover the skillet, lower the heat to medium-low, and cook for 10 minutes. Take off the lid, scatter the cheese over the top, and transfer the iron skillet to the oven. Bake for 15 minutes, until the cheese is bubbling and lightly browned. Rest for 5-10 minutes before serving. Taste and adjust with salt and pepper.