This is hands down one of my favourite side dish recipes, and not just because I have a terrible weakness for potatoes. The thyme and bay leaf add a fantastic depth of flavour, here. Pair this with Glazed Ham for a fantastic holiday meal.


Amt Ingredient
2 T Unsalted butter
1 Medium onion, minced (~1 C)
2 Garlic cloves, minced
1 T Fresh thyme, chopped
1 1/4 t Salt
1/4 t Black pepper
2 1/2 lbs Russet Potatoes (~5 medium), peeled and sliced, 1/8” thickness
1 C Low sodium chicken broth
1 C Heavy cream
2 Bay leaves
4 oz Cheddar cheese, grated (~1 C)


  1. Adjust oven rack to middle position, and pre-heat to 425F.
  2. In dutch oven, melt butter over medium-high heat until foaming subsides.
  3. Add onion and cook until soft and lightly browned, about 4 minutes.
  4. Add garlic, thyme, salt, and pepper, and cook until fragrant, about 30 seconds.
  5. Add potatoes, chicken broth, cream, and bay leaves.
  6. Cover and simmer over medium-low until potatoes are almost tender.
  7. Transfer to greased 8” baking dish.
  8. Sprinkle evenly with cheese and bake until cream is bubbling and top is golden brown, about 15 minutes.
  9. Cool 10 minutes before serving.