Scalloped Potatoes

2 tablespoons unsalted butter
1 medium onion, finely diced (about 1 cup)
2 medium garlic cloves, crushed
1 tablespoon chopped fresh thyme leaves
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
About 5 medium russet potatoes, peeled and thinly sliced
1 cup chicken stock
1 cup cream
2 bay leaves
1 cup grated cheddar cheese

1. Adjust oven rack to middle position; heat oven to 190 degrees.

2. Melt butter in large oven proof dish over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken stock, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.

3. Sprinkle evenly with grated cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.