Ingredients:
3 tablespoons butter
1 small white or yellow onion, peeled and thinly sliced
4 large garlic cloves, minced
3 tablespoons all-purpose flour
1 cup chicken stock or vegetable stock
2 cups milk (I used 2% low-fat milk)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
4 pounds Yukon Gold potatoes, sliced into 1/8-inch rounds (peeled, if desired)
1 1/2 cups freshly-grated sharp cheddar cheese, divided
1/2 cup freshly-grated Parmesan cheese
Directions:
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare the Sauce:
Melt the butter in a large sauté pan over medium-high heat.
Add the sliced onion and sauté for 4-5 minutes until soft and translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Stir in the flour until evenly combined and cook for an additional minute.
Gradually pour in the stock, whisking until combined.
Add the milk, salt, pepper, and 1 teaspoon of thyme, whisking until smooth.
Continue cooking for 1-2 minutes until the sauce simmers and thickens. Remove from heat and set aside.
Assemble the Dish:
Grease a 9 x 13-inch baking dish with cooking spray.
Spread half of the sliced potatoes evenly in the bottom of the dish.
Top with half of the cream sauce, then sprinkle with 1 cup of cheddar cheese and all of the Parmesan cheese.
Layer the remaining sliced potatoes on top, followed by the rest of the cream sauce and the remaining 1/2 cup of cheddar cheese.
Bake:
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake uncovered for an additional 25-30 minutes, or until the sauce is bubbly and the potatoes are cooked through.
Finish and Serve:
Sprinkle with the remaining 1 teaspoon of thyme.
Serve warm and
enjoy!
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