By Syeda Abida Qamar Here’s a recipe for scalloped potatoes, which my family used for years. I hope you like it
2 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons salt
½ teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)
1. Heat oven to 350 degrees Fahrenheit and in the meantime, melt the butter in a large Dutch oven (or large, heavy minimum) on medium heat until foam subsides, about 1 minute. Add the onion and saute until it turns soft and begins to brown, approximately 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the cream, milk, thyme, bay leaves, salt, pepper, potato, and simmer. Cover, and adjust heat to maintain a light simmer, and cook until potatoes are tender (approximately paring knife can be slipped into and out from the center of potato slice with some resistance), about 15 minutes.
2. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a gratin dish 3 – Quart and sprinkle with cheese. Bake until bubbling and thickened cream around the sides and top is golden brown, about 20 minutes. Cool for 10 minutes before serving.