Scalloped Potatoes

These are the best potatoes I have ever had. Period. Perfect for a dinner party or cold winter day.

2 tbs butter
1 medium onion, minced
3 big garlic cloves, pressed through a garlic press
1 teaspoon dried thyme
salt and pepper to taste
2 1/2 lbs Yukon Gold Potatoes
1 cup chicken broth
1 cup heavy cream
2 bay leaves
1 cup shredded cheddar cheese

Adjust oven rack to the middle, and heat to 425 degrees.
Melt butter in large Dutch Oven over medium-high heat, add onion and cook for about 5 minutes, stirring frequently. Add garlic, thyme, salt, and pepper. After about a minute add potatoes, chicken broth, cream, and bay leaves. Bring to a simmer and cover, reduce heat to medium-low and cook for about 12 minutes. Remove bay leaves.
Transfer mixture of 8-inch baking dish, and sprinkle evenly with cheese. Bake until cream is bubbling around the edges and top is golden brown, 15-20 minutes. Cool for a few minutes before serving.

Nutritional Benefits:
Potatoes: Good source of vitamin C, vitamin B6, potassium, and some fiber.
Garlic: High in vitamin B
Thyme: High in vitamin K, and iron
Cheese: High in vitamin B, which is good for your skin
*Cheese and Cream are high in fat, so limit portion size and serve with something light, such as Cod of Salmon along with a fresh spring salad.