The Best Scalloped Potatoes

• 6 Yukon gold or russet potatoes (2 pounds/1 kg)
• 1 small or medium onion slices thin
• For the sauce:
• 1/4 cup butter
• 1/2 tsp minced garlic (optional)
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried thyme or marjoram
• 2 & 1/2 cups milk

1. Sauce:
2. Melt butter in saucepan over medium heat.
3. Add Garlic, flour, salt, pepper and thyme.
4. Cook, stirring for 1 minute.
5. Gradually whisk in milk.
6. Cook, whisking constantly, 5 to 8 minutes or until boiling and thickened.
7. Set aside.
8. Peel and thinly slice potatoes about 1/8 inch thick.
9. Arrange 1/3 in a greased 8" square glass baking dish or casserole.
10. Spread 1/2 the onion over top.
11. Repeat layers.
12. Arrange remaining potatoes over top.
13. Pour sauce over top.
14. Cover and bake in preheated oven at 350 F for 1 hour.
15. Uncover and bake 30 minutes longer or until lightly browned and potatoes are tender.
16. Let stand 5 minutes before serving.

gold, onion, butter, garlic, allpurpose, salt, pepper, thyme, milk

Taken from www.epicurious.com/recipes/member/views/the-best-scalloped-potatoes-58390409 (may not work)