Directions

Safety & Prep:

1. Wash hands thoroughly and sanitize all work surfaces.
2. Use the proper color-coded cutting board for each ingredient type.
3. Preheat oven to 375°F.

Make the Cheese Sauce:

1. In a medium saucepan over medium heat, melt the butter. Add garlic and onion; cook until translucent, about 3–4 minutes.
2. Stir in the flour and cook until the roux is golden brown, about 1–2 minutes.
3. Reduce heat to low and slowly whisk in the milk to avoid lumps. Increase heat to medium, add the cream, and bring to a gentle simmer.
4. Remove from heat once thickened and stir in 1 ½ cups of cheddar cheese and the thyme leaves. Season with salt and pepper.

Assemble:

1. In a large bowl, toss the potatoes with the cooled cheese sauce until evenly coated.
2. Arrange the potatoes upright (accordion style) in 12 individual ramekins.
3. Sprinkle each with ¼ cup of the remaining cheddar cheese.

Bake & Serve:

1. Bake for 35 minutes, or until potatoes are tender and cheese is melted and golden.
2. Optional next-day step: Bake without cheese topping on day 1. Cover and refrigerate overnight. The next day, top with the remaining cheese and bake at 400°F for 15 minutes until bubbly and golden.
3. Remove from oven and garnish with fresh thyme.