Scalloped Potatoes

Over low heat, sauté 1 thinly sliced onion & 3 cloves of garlic in 1/2 stick of butter.  Sprinkle in 1/4 c flour and stir to combine.  Continue to cook for 2 minutes.  While whisking, pour in 1 c chicken broth.  Add 2 c milk & 1 tsp HVSS natural salt, then whisk all together.  Bring mixture to a simmer, continue to whisk until thickened.  Remove from heat.  Lay one-half of 3 lbs. thinly sliced Yukon gold potatoes in a buttered 9 x 13 casserole dish.  Sprinkle on 1/2 c 3 cheese Mexican mix and 1/2 c grated mozzarella.  top with fresh thyme leaves.  Ladle on 1/2 of the sauce and repeat the layers. Cover with foil and bake for 30 min @ 350.  Remove foil and bake for another 30 minutes @ 350.  Set oven to broil and cook 1-2 minutes to golden the top of the dish.  Finish with a sprinkle of HVSS Spicy salt.