Gluten-free Scalloped Potatoes- comfort food at its finest!

So, I tried posting this last night and gave up when it didn't work.  I will try again today as I procrastinate on work to be done for the day.  These potatoes originated when my friend, Pascale, recruited another friend to make them for my Thanksgiving potluck.  They were yummy.  I decided a month later that I wanted the creamy comfort of potatoes, so I made a batch.  They were still yummy.  Better yet, I froze most of them, and have been thawing and enjoying them this last week.  Still yummy.  So, make a batch, freeze a bunch, and thaw and enjoy again and again!

Gluten-free Scalloped potatoes

2	tablespoons unsalted butter
1	med onion , minced
3	med cloves garlic, minced
3	cups heavy cream
1	cup whole milk
4	sprigs fresh thyme
2	bay leaves
2	tsp table salt
1/2	tsp ground black pepper (more to taste...)
4	pounds russet potatoes , peeled and cut into 1/8-inch-thick slices ( the food processor works wonders for this)
1	cup shredded provolone cheese

1. Heat oven to 350 degrees. Meanwhile, melt butter in large pot over medium-high heat until foaming subsides. Add onion and sauté until it turns soft and begins to brown. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender.
2. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart corningware, or pyrex baking dish, and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving (this is probably the hardest thing to do as it smells sooooo good while cooking).