Creamy Cheesy Potatoes (Print Version)

# Ingredients:

01 - Thinly slice 3 pounds Yukon Gold potatoes, about 1/8-inch thick.
02 - Slice half a medium yellow onion into thin pieces.
03 - 3 tablespoons of unsalted butter, softened.
04 - 1/4 cup plain flour.
05 - 2 cups of whole milk, cold.
06 - 1 cup vegetable stock.
07 - Grated 4 garlic cloves.
08 - Fresh thyme leaves, 1 tablespoon.
09 - 2 teaspoons sea salt, fine.
10 - 1/2 teaspoon of black pepper, freshly ground.
11 - 1 1/2 cups shredded cheddar cheese.
12 - Butter for coating the dish.

# Instructions:

01 - Coat a 9x13 pan with butter. Slice onion and potatoes into thin pieces.
02 - Melt the butter, mix in the flour. Whisk in milk and stock, then add garlic, thyme, salt, and pepper. Heat till thickened slightly.
03 - Place half the potatoes, onions, sauce, and 1 cup of cheese into your dish. Start another layer and repeat.
04 - Cover your dish and bake for 30 minutes. Remove the cover and bake another 35-40 minutes. Let it rest for 20 minutes before you enjoy.

# Notes:

01 - Can be prepped ahead of time.
02 - A mandoline makes slicing easier.
03 - Perfect for holiday events.
04 - The sauce should lightly coat a spoon.
05 - Let it sit before eating.
06 - Freezes wonderfully.

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