Cheesy Scalloped Potatoes

I recently purchased some Vermont Cheese Powder from King Arthur Flour, and was thinking of what I could make with it. I though adding it to Scalloped Potatoes would really make them taste even cheesier, without the heaviness that fresh cheese makes the sauce.

I made my favorite Weekday Scalloped Potatoes recipe from Cooks Illustrated, and added the cheese powder to the cream mixture. Wow, are they really good. Slices of red potato swimming in a creamy, cheesy sauce, baked golden on the top. This is truly comfort food.

Cheesy Scalloped Potatoes

2 Tbsp unsalted butter
1 medium onion , minced (about 1 c.)
2 medium cloves garlic , minced or pressed through garlic press (about 2 tsp.)
1-1/4 tsp.table salt
1/4 tsp. ground black pepper
2- 1/2 lbs. russet potatoes (about 5 medium), peeled and sliced 1/8-inch thick (I used a mandoline)
1 c. low-sodium chicken broth
1 c. heavy cream
2 bay leaves
4 oz. grated cheddar cheese , shredded (1 c.)
1/2 c. Vermont powdered cheese

Adjust oven rack to middle position; heat oven to 425 degrees.
Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, salt, and pepper; cook about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves. Add Vermont cheese powder (make sure cheese powder is free of any lumps), and mix in.
Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press to an even layer; sprinkle evenly with shredded cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.