- Preheat oven to 425°F.
- Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
- Add garlic, thyme, salt and pepper. Cook for about 30 seconds.
- Add potatoes, broth and cream and heat to simmer. Cover, reduce heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 10 minutes.
- Transfer the mixture to an 8-inch square baking dish. Sprinkle evenly with cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes.
- Cool before serving.
Calories 424, Carbohydrates 42g, Cholesterol 87mg, Fat 25g, Fat Calories 224, Fiber 4g, Protein 10g, Saturated Fat 15g, Sodium 589mg. Daily Values: Calcium 155.88mg 16%, Phos 186.35mg 19%, Copper 0.36mg 18%, Zinc 1.36mg 9%, Panto 1.18mg 12%, Biotin 2.39mcg 797%, Iodine 21.11mcg 14%, Magnesium 46.63mg 12%, Iron 0.86mg 5%, Vitamin B6 29%, Vitamin C 28%, Vitamin B12 7%, Vitamin D 5%, Vit E-a-Toco 2%, Vitamin A 18%. Percent Daily Values are based on a 2,000 calorie diet.