Ingredients
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Cooking spray
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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2 cups whole milk
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6 slices American cheese, roughly chopped
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1 1/2 cups finely shredded Cheddar cheese, divided
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2 tsp fresh thyme leaves
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1/2 tsp garlic powder
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4 (15 oz) cans sliced white potatoes, drained and rinsed
Steps
1
Preheat oven to 350°F. Coat a 9x9-inch or 2½-qt baking dish with the cooking spray.
2
In a 12-inch skillet, melt the butter on medium-high. Add the flour and whisk 1–2 min., until lightly golden. Slowly add the milk, whisking until smooth. Season with salt and pepper. Bring to a simmer and cook 2–4 min., until thickened. Reduce to low and add the American cheese and 1 cup Cheddar cheese, stirring until melted. Remove from heat. Stir in the thyme and garlic powder.
3
Place an even layer of the potatoes on the bottom of the prepared baking dish, overlapping slightly. Pour ¼ of bechamel sauce over the layer of potatoes and season with salt and pepper. Repeat alternating layers, ending on bechamel layer. Top with remaining ½ cup Cheddar cheese. Bake 25–30 min., until warm and bubbly. If desired, broil 2–3 min., until golden brown. Let sit 5–10 min. before serving.
