Mom'S Scalloped Potatoes

• 5-6 large russet potatoes
• 2 medium white or yellow onions
• 2-3 cloves of garlic
• 1/2 cup grated cheddar cheese
• 1/4 cup grated asiago cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tub of sour cream
• 1 1/2 cups milk 2% or whole
• salt and pepper to taste
• 1/4 cup fresh thyme(optional)
• 2tbs butter for baking dish

1. 1. Pre-heat oven to 350 degrees. Par-boil potatoes for 10 minutes. Drain and set aside until cool enough to slice thinly on a mandolin. Set aside. ( I like to leave the skins on.)
2. 2. Thinly slice onions, also on the mandolin, into rings. In large sauce pan add oil and saute onions with salt and pepper. When onions are translucent add minced garlic. Cook until onions are caramelized. allow to cool, set aside. (If adding thyme, add it at this point.)
3. 3.In a glass bowl heat milk in microwave just enough to take chill off 100-120 degrees. Whisk milk together with sour cream. Mix in Parmesan and asiago cheeses. Reserving some cheese for sprinkling on top.
4. 4. Butter baking dish, I use a big oven proof glass bowl or casserole dish. Put down layer of potatoes first followed by onions, milk mixture, grated cheddar cheese, salt and pepper. continue layering in this way ending with a top layer of potatoes sprinkle the reserved cheeses along with cheddar cheese on top.
5. 5. Place bowl on middle rack of oven. Put a baking pan on a lower rack for drippings. Bake covered with foil for the first hour. Bake uncovered for another 30-40 minutes.

russet potatoes, white, garlic, cheddar cheese, asiago cheese, parmesan cheese, sour cream, milk, salt, butter

Taken from www.epicurious.com/recipes/member/views/moms-scalloped-potatoes-50031404 (may not work)