Directions

1. Preheat oven to 400°F. Spray a 7x11” baking dish with non-stick cooking spray. (9x13” also works, it’ll just be thinner.)
2. Slice the potatoes thin (about ⅛”). Layer half of the potato slices on the bottom of the baking dish, in overlapping layers.
3. Melt the butter in a saucepan over medium-high heat. Once melted, add the onion and sauté for a few minutes, until softened. Stir in the garlic, thyme, salt, pepper, and cayenne. Stir until well combined.
4. Whisk in the milk and cornstarch and bring to a low simmer for a few minutes, stirring occasionally. Once the mixture begins to thicken, remove from heat.
5. Stir in about ⅓ of the shredded cheddar. Mix until melted.
6. Pour half the cheese sauce over the first layers of potatoes and spread out with a spoon.
7. Layer the rest of the potatoes on top then pour the remaining cheese sauce over the top and spread out with a spoon.
8. Top with the remaining cheese and bake for about 40-45 minutes, until golden brown and bubbly.