Easy Scalloped Potatoes

• 3 pounds Yukon Gold potatoes (about 11 medium), peeled and thinly sliced
• 1/4 cup water
• 1/4 cup butter, cubed
• 1 large sweet onion, chopped
• 4 garlic cloves, chopped
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 cups chicken broth
• 1/3 cup half-and-half cream
• 1 cup shredded Gruyere or Swiss cheese
• 1 cup shredded Monterey Jack or cheddar cheese
• Minced fresh chives, optional

1. Preheat oven to 400u0b0. Place potatoes and water in a large microwave-safe bowl; microwave, covered, on high until almost tender, 12-14 minutes.
2. In a 6-qt. stockpot, heat butter over medium-high heat; saute onion and garlic until tender, 5-7 minutes. Stir in flour and seasonings until blended; gradually stir in broth and cream. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, 2-3 minutes. Stir in cheeses until melted.
3. Drain potatoes; add to sauce, stirring gently. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until lightly browned, about 20 minutes. If desired, sprinkle with chives.

potatoes, water, butter, sweet onion, garlic, allpurpose, salt, pepper, cayenne pepper, chicken broth, cream, gruyere, shredded monterey, fresh chives

Taken from www.tasteofhome.com/recipes/easy-scalloped-potatoes/ (may not work)