Classic Scalloped Potatoes

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
• 1/8 teaspoon cayenne pepper
• Kosher salt and fresh ground black pepper, to taste
• 3 lbs Yukon Gold Potatoes, thinly sliced

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9 inch or not-deep 2-quart casserole dish.
2. In a skillet over medium heat, melt the butter. Add the chopped onion and cook until soft. Then reduce the heat and add the minced garlic, cooking for 1 minute while stirring constantly.
3. 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.
4. Whisk in about 2/3 of the chopped thyme and parsley, and all of the cayenne pepper. Season with kosher salt and fresh ground black pepper to taste.
5. Layer 1/4 of the sliced potatoes in the bottom of the 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.
6. Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered for an additional 30-45 minutes, or until the potatoes are tender and the casserole is bubbly on the edges. Turn the broiler on for the last 1-2 minutes of cooking to brown the top. Sprinkle with fresh herbs before serving.