Potatoes on the Side

Scalloped Potatoes:

2 T unsalted butter, plus more for baking dish
1 medium onion, finely chopped
2 cups heavy cream
2 cups whole milk
1 bay leaf
1 tsp. fresh thyme leaves
1/4 tsp. ground nutmeg
Salt and black pepper
8 medium potatoes, peeled and sliced 1/8 inch thick
6 ounces cheddar cheese

Heat oven to 375. Butter a 9x13 baking dish. In large saucepan, melt butter over medium-high heat. Add onion and cook, stirring often, until softened, 5-7 minutes. Add cream, milk, bay leaf, thyme, nutmeg, 2 tsp. salt and 1/2 tsp. pepper and bring to a boil.

Add potatoes to saucepan and simmer, stirring occasionally, until tender, 20-25 minutes.

Discard bay leaf and transfer potato mixture to prepared baking dish, sprinkle with cheese.

Bake until bubbling and golden brown, 20-25 minutes.