Cheesy Scalloped Potatoes

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2-½ pounds russet or Yukon gold potatoes, thinly sliced (40 ounces)

3 Tablespoons butter (1.5 ounces)

½ onion, chopped

3 cloves garlic, minced

2-½ cups heavy cream (20 ounces)

3 Tablespoons all-purpose flour (1.5 ounces)

salt and pepper to taste

1 teaspoon fresh thyme

½ teaspoon cayenne pepper (optional)

3 cups cheddar cheese, grated (12 ounces block cheese to generate 3 cups shredded)

1 Tablespoon chives, chopped (optional)

Directions at flavormosaic.com

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