Scalloped Potatoes

Ingredients:

3 tablespoons unsalted butter, plus more for the pan

¼ cup all-purpose flour

2 cups whole milk

1 cup vegetable broth

4 garlic cloves, grated

1 tablespoon fresh thyme leaves, chopped

¼ cup  plus 4 tablespoons fresh parsley, chopped 

2 teaspoons sea salt

½ teaspoon freshly ground black pepper

3 pounds potatoes, sliced ⅛-inch thick

2 cups grated cheddar cheese

½ cup grated parmesan

1 cup panko 

Directions:

Preheat the oven to 400°F and grease a 9x13-inch baking dish.

In a medium skillet, melt the butter over medium heat. Add the flour and whisk for 1 minute, then slowly add the milk followed by the vegetable broth, whisking continuously. Add the garlic, thyme, parsley, salt, and pepper and cook, whisking often, for 2 to 3 minutes, or until the sauce lightly coats the back of a spoon. Remove from the heat.

Layer half of the potatoes at the bottom of the prepared baking dish. Top with half the sauce and 1 cup of the cheese. Repeat the layers with the remaining potatoes, sauce, and cheese.

Cover and bake for 30 minutes. Meanwhile, mix the panko with the parmesan and 4 tablespoons parsley.

Uncover the potatoes and bake for 30 minutes.

Add the panko mixture and cook for about ten minutes or until the topping is melted and toasted.

Let stand at room temperature for 20 minutes before serving.