Blue Cheese and Cheddar Scalloped Potatoes

I made these because I had leftover blue cheese crumbles from those awesome buffalo chicken bites. They were different from how I normally do potatoes and we liked them. 

Letting them sit for few minutes after you take them out of the oven is important because the liquid all soaks in, but right when you take it out it seems way to liquid-y. Just FYI. 

http://www.melskitchencafe.com/2009/10/blue-cheese-and-cheddar-scalloped-potatoes.html

Ingredients

• 1 tablespoon butter
• 1 1/4 pounds russet or yukon gold potatoes, peeled and sliced 1/8-inch thick (I used the side of my box grater that has long lines to grate on)
• 1/2 medium onion, minced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 bay leaf
• 1 cup grated sharp cheddar cheese
• 1/4 cup crumbled blue cheese (or more to taste)
• Salt and pepper

DIRECTIONS

1. Preheat the oven to 425 degrees. Heat a large cast iron skillet over medium-high heat. Add the butter. When melted, add the onion, cook for 2-3 minutes until translucent and beginning to lightly brown.
2. Toss in the garlic and thyme and cook for 30 seconds, until fragrant. Add a pinch of salt and pepper. Dump in the potatoes, chicken broth, cream and bay leaf. Bring to a simmer and then cover, reduce the heat to medium-low and cook for about 10 minutes.
3. Remove the cover, sprinkle the cheese on top, and place the iron skillet in the oven. Cook for 15 minutes or until the cheese is bubbling and slightly browned. Let rest for 5-10 mintues before serving. Season with salt and pepper to taste.