Scalloped Potatoes

These are magnificent!  Creamy, cheesy, flavorful, and delicate, these potatoes go with everything! Perfect for any holiday meal, if you ask me. Thanks to my mother-in-law, Mary Margaret, for being my hand model in this shot and taste-tester shortly after. These babies are In-Law Approved!

INGREDIENTS

3 Tbsp salted butter
1 yellow onion, thinly sliced
Salt & pepper
1/4 cup dry white wine, such as Pinot Grigio
1 clove garlic, chopped
1 Tbsp chopped fresh thyme
2 cups heavy cream
1 cup whole milk
1 pinch cayenne
3/4 cup shredded Gruyere cheese
3/4 cup shredded cheddar cheese
6 russet potatoes, cut into 1/8-inch-thick slices

DIRECTIONS

• Preheat the oven to 350° F.

• Melt together the butter and onions in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you'll want to add the wine and continue to cook another 5 minutes until the onions are deeply caramelized.

• Add the garlic and thyme, then season with salt and pepper. Cook another 2 minutes, then remove from the heat.

• Butter a 9x13 inch casserole dish. 

• In a large glass measuring cup, combine the cream, milk, a pinch of cayenne, salt, and pepper. Then add the Gruyere cheese. Pour 1/3 of the milk mix into the bottom of the baking dish. Layer in 1/3 of the potatoes, and 1/2 of the onions. Add another 1/3 milk mix, then 1/3 of the potatoes, and then the remaining onions. Add the remaining potatoes, then pour over the last of the remaining milk mix. Try to get the potatoes in an even layer.

• Cover and bake 1 hour 45 minutes to 2 hours. Remove the foil and top with cheddar cheese. Bake another 20 minutes, until the cheese is golden and melty. Serve the dish warm, topped with fresh thyme.