Ingredients:
- 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
- 1 small onion, finely chopped
- 3 cups shredded sharp cheddar cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- Chopped fresh parsley for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large saucepan over medium heat, melt the butter. Add the chopped onion and garlic, and sauté until softened and fragrant.
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the milk and heavy cream to avoid lumps. Continue stirring until the mixture thickens and becomes smooth.
- Add 2 cups of shredded cheddar cheese to the sauce and stir until melted. Season with salt, pepper, and dried thyme, if using. Remove the saucepan from the heat.
- In a greased baking dish, layer half of the sliced potatoes. Pour half of the cheese sauce over the potatoes, ensuring an even coating. Repeat with the remaining potatoes and cheese sauce.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Then, uncover and bake for an additional 15-20 minutes or until the top is golden brown, and the potatoes are tender.
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with chopped fresh parsley and serve warm.
