Scalloped Potatoes

Ingredients

• 3 lbs. of potatoes (russet / Yukon gold), peeled and thinly sliced (food processor)
• 1 1/2 cup milk
• 2 tablespoon unsalted butter
• 2 tablespoon flour
• 3 garlic cloves, minced, minced
• 1 teaspoon dried thyme
• 1½ C shredded cheese (cheddar or Mexican), divided Review
• 1/2 cup grated parmesan cheese, divided, divided
• pinch of nutmeg
• salt & pepper

Directions

1. Preheat oven to 400F.
2. Grease a 9x13 Pyrex.
3. Melt butter and add in garlic, sauté for 30 seconds then add in flour. Stir in milk, nutmeg and fresh thyme.
4. 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.
5. Arrange half of the potatoes to the prepared baking dish. Season with salt and pepper.
6. Cover with half the milk mixture, half the remaining shredded cheese and half the parmesan cheese.
7. Arrange the remaining potatoes. Season with salt and pepper.
8. Pour the rest of the milk mixture over the potatoes and finish with remaining shredded cheese and parmesan cheese.
9. Bake, uncovered, for 40 minutes or until potatoes are tender and the top is slightly browned.