Ingredients
Scale
2 lbs russet potatoes, peeled and sliced 1/8-inch thick
1 onion, minced
1 cup low sodium chicken broth
1 cup heavy cream
2 bay leaves
4 ounces Parmesan cheese, grated
2 garlic cloves, minced
2 tablespoons butter
1 teaspoon dried thyme
1 teaspoons salt
1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees
- In a large pot over medium heat, saute butter and onions until caramelized.
- Add garlic and saute for a few seconds then add chicken broth, cream, sliced potatoes, bay leaves, thyme, and salt and pepper.
- Reduce heat, cover, and simmer on low until the potatoes are tender.
- Discard the bay leaves, and pour potato mixture into a buttered 8″ or 9″ casserole dish.
- Top with Parmesan cheese and bake in the oven for 15 – 20 minutes or until the cheese in all bubbly and lightly browned.
- Cool slightly and serve warm.