Best Scalloped Potatoes

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:

1. Preheat your oven to 350°F (175°C).
2. In a large saucepan over medium heat, melt the butter. Add the chopped onion and garlic, and sauté until softened and fragrant.
3. Stir in the flour and cook for 1-2 minutes to create a roux.
4. Gradually whisk in the milk and heavy cream to avoid lumps. Continue stirring until the mixture thickens and becomes smooth.
5. 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.
6. 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.
7. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
8. 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.
9. Remove from the oven and let it rest for a few minutes before serving.
10. Garnish with chopped fresh parsley and serve warm.