Ingredients

Instructions

1. 1
   Preheat oven to 400°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
2. 2
   Melt butter in a large sauté pan over medium-high heat. Add onion and cook until soft and translucent, about 3-5 minutes. Add garlic and cook for an additional minute, or until garlic is fragrant. Sprinkle onion and garlic with flour and stir until evenly combined.
3. 3
   Gradually pour in chicken stock, whisking until well combined. Add in milk and season with salt, pepper and 1 tsp. thyme and whisk until combined. Cook for an additional 1-2 minutes, or until sauce is just barely simmering; do not let the mixture boil. Remove pan from heat and set aside.
4. 4
   Arrange half the sliced potatoes in the bottom of the prepared baking dish. Top evenly with half the cream sauce. Sprinkle with 1 ½ cups shredded cheese and all the Parmesan cheese. Top evenly with remaining potato slices, cream sauce and shredded cheese.
5. 5
   Cover the pan with aluminum foil and bake for 30 minutes, or until the sauce is bubbling around the edges. Remove foil and bake for an additional 25- 30 minutes, or until the potatoes are cooked through.
6. 6
   Sprinkle potatoes with remaining 1 tsp. thyme. Enjoy!