Scalloped Potatoes

 Scalloped Potatoes

Ingredients:

• 2 lbs yukon gold potatoes, slice ⅛-inch thick
• 1 yellow onion, finely chopped
• 4 cloves garlic, smashed and chopped
• 4 Tbsp butter
• 2 Tbsp all purpose flour
• 3 cups heavy cream or half & half
• ¼ cup dry white wine
• 2 tsp fresh thyme, minced
• 6 oz cheese, about 2 cups shredded (we used gouda and parmesan, but use your favorite!)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F. Grease a 2 quart baking dish with a little of the butter.
2. Melt 1 Tbsp of butter in a large skillet over medium heat. Saute the onion until soft and golden, about 10 minutes. Add garlic, cooking and stirring for another minute. 
3. Add remaining butter and allow to melt. Whisk in flour, continuing to cook and stir for 1 or 2 minutes. Whisk in wine, cream, and thyme, cooking and whisking until smooth and beginning to thicken. Stir in cheese a small handful at a time until melted and smooth. Season to taste with salt and pepper.
4. Add a layer of potatoes to the prepared baking dish, and ladle on a layer of sauce. Add another layer of potatoes, more sauce, and continue until all potatoes and sauce are added to the dish.
5. Cover the baking dish with foil or a tight fitting lid. Bake for 30 minutes. Remove foil, and bake an additional 30 minutes, or until well browned and bubbly. 

Serves 6

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