Jersey Butter & Milk Creamy Scalloped Potatoes

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with some of the Jersey butter (about 1 tablespoon).

In a large saucepan, melt 4 tablespoons of Jersey butter over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the Jersey milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 3-5 minutes. Remove from heat.

Stir in 1/2 cup of the Gruyere cheese, thyme, salt, pepper, and nutmeg into the sauce until the cheese is melted and the sauce is smooth.

Arrange a layer of potato slices in the prepared baking dish, slightly overlapping. Pour about one-third of the cheese sauce over the potatoes. Repeat with another layer of potatoes and sauce, and finish with a final layer of potatoes and the remaining sauce.

Dot the top with the remaining 4 tablespoons of Jersey butter cut into small pieces.

Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, or until the potatoes are tender and the top is golden brown. Sprinkle with remaining 1/2 cup of Gruyere and broil for a minute or two until cheese is melted and bubbly.

Let stand for 10-15 minutes before serving.