- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×9 inch or a shallow 2-quart casserole dish to prevent sticking.
- Prepare the Cream Sauce: In a skillet over medium heat, melt the butter. Add the chopped onion and cook until softened. Lower the heat, then add the minced garlic, cooking for another minute while stirring constantly.
- Thicken the Sauce: Whisk in the flour and let it cook for about 2 minutes. Gradually add the whole milk while whisking to combine. Continue to cook over low heat until the sauce thickens, stirring frequently, but ensure it doesn’t boil.
- Season the Sauce: Stir in about two-thirds of the chopped thyme and parsley, along with the cayenne pepper. Season the sauce with kosher salt and freshly ground black pepper to taste.
- Layer the Potatoes: Place a quarter of the sliced potatoes in the bottom of the greased casserole dish. Pour a quarter of the prepared cream sauce over the potatoes, spreading it out with a spoon. Repeat this layering process three more times, finishing with the remaining cream sauce on top. Sprinkle the rest of the fresh herbs over the final layer.
- Bake the Dish: Cover the casserole with aluminum foil and bake for 45 minutes. After this time, remove the foil and continue to bake uncovered for another 30-45 minutes, or until the potatoes are tender and the casserole is bubbly around the edges. For an extra touch, turn on the broiler during the last 1-2 minutes to brown the top.
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