Ingredients
4 tablespoons butter
4 tablespoons flour
1 medium onion chopped
3-4 cloves garlic minced
3 cups whole milk
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
⅛ teaspoon cayenne pepper
Kosher salt and fresh ground black pepper to taste
3 lbs Yukon Gold Potatoes thinly sliced
Instructions
Preheat oven to 350 degrees. Grease a 9×9 inch or not-deep 2-quart casserole dish.
Melt the butter in a skillet over medium heat. Add the onion and cook until soft. Then reduce the heat and add the garlic, cooking for 1 minute while stirring constantly.
Whisk in the flour and cook for 2 minutes. Slowly add the milk whisking to combine. Cook over low heat until thickened, whisking frequently. Do not let it boil.
Whisk in about 2/3 of the thyme and parsley and all of the cayenne pepper. Season with kosher salt and fresh ground black pepper to taste.
Layer 1/4 of the sliced potatoes in the bottom of a greased casserole dish. Pour 1/4 of the sauce over the top of the potatoes and spread it out with a spoon or spatula. Repeat the layers 3 more times ending with the cream sauce. Top with the remaining fresh herbs.
Continued on next page (page 2)
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