Scalloped Potatoes Recipe - My Healthy Life

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.
Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered for 30-45 minutes or until the potatoes are tender and the casserole is bubbly on the edges. Turn the broiler on the last 1-2 minutes of cooking to brown the top. Sprinkle with fresh herbs.

Yukon gold or Russet Potatoes work well with this recipe.
Slice the potatoes between 1/8-1/4 inch thick. A mandoline works really well for this recipe.
For optimal flavor, use fresh herbs. But dried herbs can be used in a pinch.
If you like a lot of seasoning, add fresh herbs, salt, and black pepper to each layer. Or go hog wild and add some Cajun or Creole seasoning.
To make these into au gratin potatoes, whisk in about 2 cups of good quality shredded cheddar to the sauce at the very end over very low heat. As soon as it melts, proceed with the recipe as written.
Keep an eye on the potatoes when under the broiler. Broilers can be so unpredictable, especially in older ovens. I always set a 1-2 minute timer, so I do not get distracted.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or the oven.