Sharp Cheddar & Dill Scalloped Potatoes

Ingredients

• 1 1/2 pounds Yukon gold potatoes
• 4 celery stalks
• 3/4 ounce fresh dill, chopped
• sea salt
• freshly ground black pepper
• butter, for greasing dish
• 1 1/4 cups heavy cream
• 1/4 cup whole milk
• 1 small onion, halved
• 3 garlic cloves, smashed
• 1 cup sharp cheddar cheese, grated

Directions

1. Preheat oven to 400 degrees (F).
2. In a medium saucepan, bring heavy cream, milk, onion, and garlic cloves to a boil. Remove from heat, cover, and allow to steep for 30 minutes.
3. Meanwhile, scrub and peel potatoes, then thinly slice with a sharp knife. Wash and slice celery stalks. Set aside.
4. Liberally butter the bottom and sides of an 8-inch casserole dish.
5. Arrange a layer of potatoes in bottom of buttered dish, followed by a sprinkle of salt and pepper. Add 1/4 of total amount sliced celery, and 1/4 of total amounto chopped fresh dill. Repeat, until there are 4 layers.
6. Remove onion halves and garlic cloves from infused milk mixture. Pour over layered potatoes, celery, and dill.
7. Cover with a sheet of buttered aluminum foil. Place on middle rack in oven, and bake for 40 minutes.
8. Remove from oven, and carefully lift aluminum foil from top. Add shredded cheese evenly over top, and place back in oven, uncovered. Bake for an additional 15 minutes, until cheese is melted and golden.
9. Remove from oven and let stand for 15 minutes before serving.
10. Add a sprinkle of fresh dill over top of cheese as a colorful garnish, if desired.