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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Arrange the thinly sliced potatoes in an even layer in the prepared baking dish. Spray generously with avocado oil. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of granulated garlic, ensuring all potatoes are lightly coated.

In a medium saucepan, combine the whole milk, unsalted butter, 2 sprigs of fresh rosemary, and 3 sprigs of fresh thyme. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture is warm.

Sprinkle the all-purpose flour into the warm milk mixture, whisking constantly to prevent lumps. Continue to whisk until the sauce begins to thicken slightly, about 2-3 minutes.

Remove the herb sprigs from the sauce. Add 1 cup of shredded white cheddar cheese to the saucepan, whisking until the cheese is fully melted and incorporated, and the sauce is smooth and creamy.

Pour the prepared creamy cheese sauce evenly over the seasoned sliced potatoes in the baking dish, ensuring the potatoes are mostly submerged.

Sprinkle the remaining 1/2 cup of shredded white cheddar cheese over the top of the potatoes and sauce. Place 2 fresh sprigs of thyme on top for garnish before baking.

Bake for 45-55 minutes, or until the potatoes are tender when pierced with a fork, the sauce is bubbly, and the cheese on top is golden brown and melted. If the top browns too quickly, you can loosely cover it with foil.

Remove the dish from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped fresh parsley.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Arrange the thinly sliced potatoes in an even layer in the prepared baking dish. Spray generously with avocado oil. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of granulated garlic, ensuring all potatoes are lightly coated.

In a medium saucepan, combine the whole milk, unsalted butter, 2 sprigs of fresh rosemary, and 3 sprigs of fresh thyme. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture is warm.

Sprinkle the all-purpose flour into the warm milk mixture, whisking constantly to prevent lumps. Continue to whisk until the sauce begins to thicken slightly, about 2-3 minutes.

Remove the herb sprigs from the sauce. Add 1 cup of shredded white cheddar cheese to the saucepan, whisking until the cheese is fully melted and incorporated, and the sauce is smooth and creamy.

Pour the prepared creamy cheese sauce evenly over the seasoned sliced potatoes in the baking dish, ensuring the potatoes are mostly submerged.

Sprinkle the remaining 1/2 cup of shredded white cheddar cheese over the top of the potatoes and sauce. Place 2 fresh sprigs of thyme on top for garnish before baking.

Bake for 45-55 minutes, or until the potatoes are tender when pierced with a fork, the sauce is bubbly, and the cheese on top is golden brown and melted. If the top browns too quickly, you can loosely cover it with foil.

Remove the dish from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped fresh parsley.
