Scalloped potatoes

I made these the first time for Easter dinner that I hosted back in the Spring and they were a hit. I would only consider making these for a holiday, because they're sooo good but so high in calories. Even on Christmas I only ate a little bit, which was what I made them for this time around - Christmas dinner!

Ingredients

2	tablespoons unsalted butter
1	medium onion , minced (about 1 cup)
2	medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1	tablespoon chopped fresh thyme leaves
1 1/4	teaspoons table salt
1/4	teaspoon ground black pepper
2 1/2	pounds russet potatoes (about 5 medium), peeled and sliced 1/8-inch thick
1	cup low-sodium chicken broth
1	cup heavy cream
2	bay leaves
4	ounces grated cheddar cheese , shredded (1 cup)

Instructions

1. Adjust oven rack to middle position; heat oven to 425 degrees.
   

2. Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook for around 4 minutes (soft and a little brown). Add garlic, thyme, salt, and pepper and cook for another 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover and reduce heat to medium-low. 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. Transfer mixture to 8-inch-square baking dish and press to an even layer. Sprinkle with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
   

Here is a picture - see how nice and cheesy and creamy they are?