Ingredients

• 3 tablespoons Butter

• 1/2 Yellow Onion (diced)

• 4 cloves Garlic (minced)

• 1/4 cup Flour

• 1 cup Stock

• 2 cups Milk

• 1-1/2 teaspoons Salt

• 1/2 teaspoon Black Pepper

• 2 teaspoons Fresh Thyme Leaves, divided

• 4 pounds Yukon Gold Potatoes, (1/8 inch slices)

• 3 cups Shredded Cheese

Instructions

1. Preheat oven to 400°F

2. Grease a 9 x 13-inch baking pan with cooking spray, and set it aside.

3. In a medium saucepan, over medium-high heat, melt the butter

4. Add the onion and saute for about 5 minutes

5. Add the garlic and saute for another minute

6. Add the flour and mix well, continue cooking for 1 more minute

7. Gradually pour in the stock and milk, whisking continuously to avoid clumps

8. Add the salt, pepper, and thyme - mix well and remove from the heat

9. Spread half of the sliced potatoes in an even layer on the bottom of the pan.

10. Top evenly with half of the cream sauce and sprinkle evenly with half of the shredded cheese,

11. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining cheese.

12. Cover the pan with aluminum foil and bake for 30 minutes.

13. Remove the foil and bake uncovered for 25-30 minutes

14. Eat!