3 pounds russet or baking potatoes cut in 1/4 inch slices
1 chub Sage Cheesorizo®
3 cups milk (I like whole milk for added creaminess)
1/8 cup butter
1/4 cup all purpose flour (or make gluten free by using 2 TB corn starch in 1/4 cup cold milk to thicken just before adding cheese)
2-3 cloves garlic minced or crushed
1 tsp dried thyme or 1 TB fresh thyme chopped
11/4 cup grated cheese, can be a combination of any cheeses that will melt including Gruyere, mozzarella, cheddar and Swiss
1 tsp salt
Preheat the oven to 350 degrees F. Oil a 2 quart baking dish
Put the potatoes into a large pot and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just barely tender, about 8 minutes. Drain in colander.
Heat skillet over medium high heat. Add 1 tsp oil. Crumble in Cheesorizo® and saute until lightly browned. Set aside.
Melt butter in saucepan, add garlic and saute briefly. Stir in flour and cook, stirring constantly, for 2 minutes. While whisking, stir in milk and cook over medium heat until thickened, about 8 minutes.
Turn off heat and add the thyme stir in the salt. Add the cheese and stir until melted.
Arrange half of the potatoes in the baking dish. Pour over half of the cheese sauce. Add the remaining potatoes and top with rest of the sauce.
Bake for 25 minutes or until bubbling and potatoes are tender.
Sprinkle Cheesorizo® on top and bake for 5 minutes more.