Scalloped Potatoes with Caramelized Onions

adapted via Food52.com

Serves 6-8

INGREDIENTS

  • 2 cups whipping cream
  • 4 crushed garlic cloves
  • 3 peppercorns
  • 3/4 teaspoon sea salt
  • 1 tablespoon oil
  • 1/2 cup YUMYIN (or more if you'd like)
  • 3 large Yukon Gold potatoes (2 to 3 pounds), peeled
  • 1 cup shredded Gruyere cheese
  • 2 sprigs fresh thyme

DIRECTIONS

  1. In saucepan, bring cream, gar­lic, pep­per­corns, thyme, and salt to just under boil; reduce heat to low, cover and sim­mer for 15 min­utes. Remove from heat; set aside.
  2. Heat your oven to 300° F.
  3. Slice pota­toes as thinly as pos­si­ble (using a man­do­line if avail­able).
  4. Layer 1/4 of the pota­toes in greased about 8 x 12-inch glass bak­ing or casse­role dish; top with 1/3 of the YUMYIN and 1/4 of the cheese. Repeat twice. Top with remain­ing pota­toes.
  5. Strain cream mix­ture over pota­toes, shak­ing casse­role to dis­trib­ute evenly. Sprin­kle with remain­ing cheese.
  6. Bake in 300° F oven on a baking sheet (to catch drips) until ten­der and a knife inserted into the dish pierces pota­toes eas­ily, 1 1/2 to 2 hours.

Make-ahead: Let cool, then cover and refrig­er­ate for up to 2 days. Reheat, tented with tin foil, in 375° F oven for 30 minutes.