INGREDIENTS

• 8 medium yellow potatoes (peeled and very thinly sliced)
• ¼ cup unsalted butter
• 1 tablespoon minced garlic (3-4 cloves)
• 2 teaspoons salt*
• 1 teaspoon dried parsley
• ½ teaspooon dried thyme
• ½ teaspoon black pepper
• ¼ cup all purpose flour 
• 2 cups heavy cream** (or half and half or whole milk)
• 1½ cups low sodium chicken broth
• 1½ cups shredded mozzarella cheese 
• 2 tablespoons shredded Parmesan

INSTRUCTIONS

• Layer potatoes in a lightly greased 9×13″ baking dish and preheat oven to 350 degrees F.
• In a medium saucepan, melt the butter over medium heat. Add garlic, salt, parsley, thyme and pepper — cook and stir 1 minute.
• Whisk in flour until smooth, then gradually whisk in the cream and broth.
• Cook and stir over medium heat until thickened, about 5-6 minutes.
• Pour sauce over potatoes. Cover with foil and bake for 50-60 minutes, until potatoes are tender.
• Uncover, sprinkle with mozzarella and Parmesan, and bake 10 minutes or until thickened, bubbly, and cheese is lightly browned.
• Let stand 10 minutes before serving.