Scalloped Potatoes

Scalloped potatoes may seem easy, but getting the desired results often isn't. This recipe, adapted from Serious Eats, is simple (well, perhaps not as easy as turning to that cupboard staple, Betty Crocker), yet still manages to be Sunday-dinner worthy. A little ham would make for a terrific one-dish supper, too.

Scalloped Potatoes

1 tablespoon butter
1 teaspoon olive oil
1 1/4 pounds potatoes (russet is recommended), thinly sliced
1/2 medium onion, minced
1 garlic clove, minced
1/2 tablespoon fresh thyme, chopped
1/2 cup chicken broth
1/2 cup heavy cream
1 bay leaf (if desired)
4 oz. cheddar cheese, grated (or more to taste)
salt and pepper to taste

Preheat the oven to 425 degrees.

Heat a large cast iron skillet over medium-high heat. Add the butter. Once melted, stir in the onion and saute until soft, about 4 minutes.

Add in the garlic and thyme, cooking until garlic become fragrant, about 30 seconds. Add potatoes, chicken broth, cream, salt, pepper and bay leaf (if desired). Bring mixture to a simmer, then reduce heat, cover and allow to cook for 10 minutes.

Remove cover and bay leaf, sprinkle cheese on top and place skillet in the oven. Bake for 15 minutes or until cheese is bubbling and slightly browned. Allow to rest for 5 to 10 minutes before serving.