Scalloped Potatoes

1 T butter
1/2 yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup chicken broth
1 t thyme
1 1/2 t salt
1/2 t pepper
2 pounds russet potatoes, peeled and sliced into 1/8-inch slices
1 c shredded cheddar cheese

Using a large, shallow pot, melt the butter over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth, and seasonings. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes. Stir occasionally being careful the bottom doesn't burn.

Sprinkle the cheese on top. At this point, the cheese can melt on it's own or by covering with a lid. Otherwise, transfer to a 375* oven for 15 minutes until the surface begins to brown. 

Let sit 10 minutes before serving.