Scalloped Potatoes

2 tablespoons butter

1 tablespoon Herbes de Provence Seasoning

2 tablespoons all-purpose flour

2 cups milk

2 shallots, thinly sliced

2 teaspoons kosher salt

1 teaspoon black pepper

6 Yukon gold potatoes, peeled and cut into 1/8 inch slices

4 tablespoons parmesan cheese, grated

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1. Preheat oven to 350ºF degrees. Butter a 9 x 9 inch baking pan. Place onto a rimmed baking sheet. Set aside.

2. In a small pot over medium heat add the butter. Cook until the butter stops foaming, about 5 minutes. Whisk in the Herbes de Provence and the flour. Cook for 2-3 minutes until the flour is toasted.

3. Slowly add in the milk, whisking until smooth. Stir in the shallots, salt and pepper. Whisk until smooth. Bring to a boil, then remove from heat.

5. Shingle the potatoes into the prepared pan. Pour the seasoned milk mixture over the potatoes and sprinkle with cheese.

6. Bake for 1 hour uncovered or until golden brown. Cool for 10 minutes before serving.

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