Creamy Mushroom-Potato Gratin Recipe

• 3 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 1 teaspoon kosher salt
• 1 pound cremini mushrooms, sliced
• 2 teaspoons minced fresh thyme
• 14 teaspoon freshly ground black pepper
• 2.5 pounds russet potatoes, peeled and sliced 1/8-inch thick
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 2 bay leaves
• 2 packed cups shredded Gruyere, Fontina, or white cheddar cheese

1. Preheat the oven to 400 degrees F. In a stockpot or large saucepan over medium-high heat, melt the butter.
2. Add the onion and salt and cook, stirring occasionally, until softened, about 4 minutes.
3. Add the mushrooms, thyme, and pepper and cook until the mushrooms are tender, about 5 minutes.
4. Scrape into a bowl.
5. Put the potatoes, broth, cream, and bay leaves into the stockpot and bring to a simmer.
6. Cover, reduce the heat to medium-low, and simmer until the potatoes are almost tender, about 10 minutes.
7. Remove the bay leaves.
8. Transfer the mixture to a 1 1/2-qt baking dish.
9. Sprinkle with the cheese.
10. Bake until bubbling and golden brown, about 20 minutes.
11. Let cool for about 510 minutes before serving.

unsalted butter, yellow onion, kosher salt, mushrooms, thyme, black pepper, russet potatoes, chicken broth, heavy cream, bay leaves, gruyere

Taken from www.chowhound.com/recipes/creamy-mushroom-potato-gratin-31529 (may not work)