1. Generously coat the inside of a baking pan with cooking spray.
Place a layer of potato slices in the bottom alternating the Yukon
Golds and sweets. Generously sprinkle with kosher salt and black
pepper (do not skimp or the potatoes will be bland). Repeat with a
second layer of potatoes, another sprinkling of salt and pepper, then
another layer of potatoes, continuing until all the potato slices have
2. Melt the butter in a medium saucepan over medium heat with the
onion. Sauté until the onion is soft and beginning to turn translucent,
about 4 minutes. Sprinkle the flour over the top, then whisk
constantly until it turns a golden color and smells nutty, about 1
minute. Add the garlic and cook 30 seconds. Slowly pour in the milk a
few splashes at a time, whisking constantly to smooth any clumps. As
you add the milk, the mixture should begin to form a paste that
becomes increasing golden. Finish adding the milk, then increase the
heat to medium high. Let cook, stirring constantly, until the sauce
bubbles and thickens, about 6-8 minutes. Remove the pan from the
heat, then stir in the nutmeg, grated cheese, and half of the thyme.
Continue whisking until the cheese melts and you have a smooth, rich
sauce. Add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
Taste and add additional salt and pepper as desired.
3. Pour the sauce evenly over the potatoes, then jiggle the baking
pan gently so that the sauce seeps down to the various layers. Do not
stir. Cook at 350 for 40-60 mins until the potatoes are tender.
4. Once the potatoes are tender, uncover and sprinkle with Parmesan
cheese and remaining thyme. Cook uncovered, for 10 minutes to
allow the cheese to melt and the top to crisp.
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