Smoky Scalloped Potatoes

Very good! This recipe is from the December/January 2007 issue of Cook's Country.

Serves 8, or more

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

1. Adjust oven rack to middle position and heat oven to 425. 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.
2. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.


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 bubble, about 40 minutes. Remove foil and continue cooking until top is golden brown, about 30 minutes.