Author Adapted by Pam - For the Love of Cooking / Original by Gimme Some Oven
Equipment
8 x 8-inch Baking Dish
Large skillet
Mandolin Slicer
Baking Sheet
Wire Cooling Rack
Ingredients
1½tbspbutter
½smallyellow onion, sliced thinly
2cloves of garlic, sliced thinly
2tbspflour
½cupvegetable or chicken broth
½cupwhole milk
½cupheavy cream
1sprigof fresh thyme, leaves only
Sea salt and freshly cracked pepper, to taste
2lbsYukon Gold Potatoes, sliced into 1/8-inch rounds**Use a mandolin slicer if possible
1cupsharp white cheddar, shredded, divided
¼cupparmesan, freshly grated, divided
Instructions
Preheat the oven to 400 degrees. Coat an 8 x 8-inch baking dish with cooking spray.
Melt butter in a large skillet over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add the sliced garlic and sauté for 1 minute until fragrant.
Stir in the flour until and cook, stirring constantly for 1 minute.
Add the chicken broth then whisk until well combined. Add the milk and heavy cream and stir until slightly thickened (avoid letting it boil). Add thyme leaves and season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
Layer half of the potato slices in the prepared baking dish then pour half of the onion garlic cream sauce evenly over them. Sprinkle half of the parmesan and sharp cheddar on top.
Add the remaining potato slices on top then pour the remaining sauce evenly over them. Sprinkle with the remaining parmesan and sharp cheddar on top.
Cover with tin foil and place on a baking sheet (in case there is bubbling over) and place into the oven to bake for 30 minutes.
Remove the tin foil and continue to cook for another 30 minutes, or until the potatoes are tender and the cheese is bubbling and golden brown.
Remove from the oven and place on a wire cooling rack. Sprinkle the top with a few thyme leaves if desired. Serve and enjoy.