====== Scalloped Potatoes ======

  *2 Tbsp olive oil
  *2 Tbsp unsalted butter
  *2 onions - minced (~2 cups)
  *4 med garlic cloves minced (~4 tsp)
  *2 Tbsp chopped fresh thyme leaves or 2 tsp dried
  *2 1/2 tsp salt
  *1/2 tsp ground black pepper
  *5 lb russet potatoes (about 10 med) peeled and sliced into 1/8" thick with food processor
  *1-15oz. low-sodium chicken broth
  *1 5/8 cup half and half
  *1 Tbsp corn starch
  *4 bay leaves
  *7 oz cheddar cheese shredded
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   - Heat oven to 400 deg with oven rack in middle position
   - Melt oil and butter in 8 qut stock pot until foaming subsides. Add onions and cook, stirring occasionally, until soft and lightly browned, about 4 min. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 sec. Add potatoes, chicken broth, cream, corn starch blended in milk and bay leaves and bring to simmer.
   - Simmer covered until potatoes are almost tender(paring knife in and out with some resistance), about 10 min. Discard bay leaves.
   - Transfer mixture to 13x9 stainless baking pan and bake for 10 min.
   - Remove pan from oven and sprinkle evenly with cheese. Bake for an additional 15 min. until bubbling around edges and top is golden brown.
   - Cool 15 min before serving.
   - Half size batch reduce quantity by 2 and bake in 8x8 baking dish.

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  Total time: 1 hour; 20 min pot; 25 min oven, 15 min rest
  Source: Cook's Illustrated March/April 2003
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{{tag>food side}}