Melt the butter in a pan over medium heat. Add the onion and cook until soft. Then reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Whisk in the flour and cook for 2 minutes. Slowly add the milk, whisking to combine. Cook over low heat until thickened, whisking frequently. Do not let it boil. Stir in about 2/3 of the thyme and parsley, and all of the cayenne pepper. Season with kosher salt and fresh ground black pepper to taste.
Layer 1/4 of the sliced potatoes in the bottom of a greased baking dish. Pour 1/4 of the sauce over the top of the potatoes and spread it out with a spoon or spatula. Repeat the layers 3 more times, ending with the cream sauce. Top with the remaining fresh herbs. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered for 30-45 minutes or until the potatoes are tender and the casserole is bubbly on the edges. Turn the broiler on for the last 1-2 minutes of cooking to brown the top. Sprinkle with fresh herbs.
RECIPE TIPS
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