Cheesy Scalloped Potatoes

• 3 lb Yukon Gold or russet potatoes, peeled and sliced 1/8 inch thick
• 4 tbsp butter
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 1/2 cups milk
• 1 cup heavy cream
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 cups shredded Gruyère or sharp white cheddar, divided
• 1/2 cup grated Parmesan

1. 1Heat the oven to 375°F and butter a 9x13-inch baking dish.
2. 2Melt the butter in a saucepan over medium heat. Add the garlic for 30 seconds, then whisk in the flour for 1 minute.
3. 3Slowly whisk in the milk and cream and simmer, whisking, until slightly thickened, about 5 minutes. Season with the salt, pepper and thyme.
4. 4Layer a third of the potatoes in the dish, pour over a third of the sauce and sprinkle with a third of the Gruyère. Repeat twice more, then top with the Parmesan.
5. 5Cover with foil and bake 45 minutes. Uncover and bake 25–30 minutes more, until golden and a knife slides easily through the potatoes.
6. 6Rest 15 minutes before serving so the sauce thickens.

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