Cheesy Au Gratin Potatoes with Thyme

1. Peel the potatoes and slice into 1/8-inch-thick disks. Aim for thin, even slices; a mandolin or food processor with a slicing attachment makes this easier.
2. Add the sliced potatoes to a pot and cover with cold water. Simmer them over medium-high heat until they are just fork-tender, about 18 minutes.
3. While the potatoes cook, combine the flour and butter in a medium pot and cook for 2-3 minutes over medium low heat.
4. Whisk in the half and half slowly and continue to cook the sauce until it’s thick.
5. Remove from the heat and stir in the cream cheese, thyme, and parmesan. Season to taste with salt and pepper.
6.  Drain the potatoes and carefully stir them into the cheese sauce.
7. Transfer the potatoes in the cheese sauce to a lightly oiled 2-quart baking dish and sprinkle the shredded Monterey jack cheese on the top.
8. Place the potatoes in the oven for 20-25 minutes at 350 °F (177 °C) or until the top is golden and the cheese is melted. Allow the dish to cool for a few minutes before serving.

See our Au Gratin Potatoes Recipes page for more great recipe ideas.