Ingredients

The following ingredients have 14 Servings
  • 3 lbs. of yukon gold potatoes, peeled and thinly sliced to 1/8″ thick pieces (I used a madoline)
  • 1 1/2 cup 2% milk
  • 2 tablespoon unsalted butter
  • 2 tablespoons flour
  • 3 garlic clove, minced
  • 1 tablespoon fresh thyme
  • 1 1/2 cup shredded aged white cheddar cheese
  • 1/2 cup grated parmesan cheese
  • pinch of nutmeg
  • salt & pepper

Instruction

  • Preheat oven to 400°F.
  • Spray a 13×9″ baking dish with cooking spray. (I used the butter PAM)
  • To a small saucepan, add butter. Melt and add in garlic, sauté for 30 seconds then add in flour. Stir milk, nutmeg and fresh thyme.
  • Bring to a boil. Once mixture is thickened, remove from heat and add in 1/2 cup aged cheddar cheese. Whisk together until smooth. Set aside.
  • Arrange half of the potatoes to the prepared baking dish. Season with salt and pepper.
  • Cover with half the cream mixture, half the shredded white cheddar cheese and half the parmesan cheese.
  • Arrange the remaining potatoes. Season with salt and pepper.
  • Pour the rest of the milk mixture over the potatoes and finish with remaining white cheddar cheese and parmesan cheese.
  • Bake, uncovered, for 40 minutes or until potatoes are tender the top is slightly browned.