Instructions

1. Preheat oven to 375 F.
2. Peel potatoes and slice very thin, I used my mandolin for this.
3. In a small sauce pan over medium heat, melt butter.
4. Add potato starch and whisk, allowing it to become thick.
5. Add a 1/2 cup of milk and whisk until it thickens (about 1-2 minutes). Once it thickens, add another 1/2 cup of milk and whisk until it thickens. Add the final 1/2 cup of milk and whisk until heated (about 1-2 minutes).
6. Add 1 cup of shredded cheddar, thyme, salt, and pepper. Mix until it is all melted.
7. Grease a 9″x13″ pan with coconut oil or grass fed butter.
8. Layer half of the potatoes into the pan. Pour half of the sauce over potatoes. Layer remaining potatoes and cover with remaining sauce.
9. Top with 1/2 cup of shredded cheddar. Bake uncovered for 1 hour. Allow cooling for 10 minutes before serving.