• 2 T. unsalted butter

• 1 medium onion minced

• 2 medium garlic cloves minced

• 1 T chopped fresh thyme leaves

• 1 ¼ t. salt

• ¼ t pepper

• 2 ½ # russet potatoes (about 5)

• 1 cup chicken broth

• 1 cup heavy cream

• 2 Bay leaves

• 4 oz cheddar cheese

Sauté onion and garlic in butter.  Add thyme, salt and pepper.  Add sliced potatoes, cover with broth and cream and bay leaves.  Reduce to simmer,
cover for about 10 minutes.  Discard bay leaves.  Add cheese.  Bake uncovered 15 minutes at 425 degrees.