Shelly's Recipe

SMOKY SCALLOPED POTATOES

Category: Au Gratin and Scalloped

4 tbsp unsalted butter
1 large onion, minced
4 garlic cloves, minced
4 tsp dry mustard
1 tbsp minced fresh thyme leaves
2 1/2 tsp salt
1/2 tsp cayenne pepper
5 lbs russet potatoes, peeled and sliced thin
1 1/2 cups heavy cream
1 1/2 cups buttermilk
1/4 tsp baking soda
2 cups shredded smoked Gouda cheese

Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic, mustard, thyme, salt, and cayenne and cook until fragrant, about 30 seconds. Stir in potatoes, cream, buttermilk, and baking soda and bring to simmer. Reduce heat to medium-low, cover, and cook until potatoes are almost tender, about 15 minutes. Stir in cheese and transfer mixture to 13x9 inch baking dish.

Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving. Serves 8

Make Ahead: The casserole can be prepared through step 1 and refrigerated for up to 24 hours. When ready to bake, cover with foil and bake in 400-degree oven until hot and bubbly, about 40 minutes. Remove foil and continue cooking until top is golden brown, about 30 minutes.