Preheat your oven to 350 degrees.

Grease a 9x13’’ baking sheet. We recommend butter, but other methods will work also.

Bring 6 cups of heavily salted water to a boil in a large pot, leaving room for the potatoes.

Add the potatoes and lower the heat to a simmer. The potatoes should be tender but still firm enough to hold their shape, about 8 minutes.

Drain the potatoes.

Using a medium saucepan, melt the butter. Add the garlic and fresh thyme. Cook on medium-low until fragrant.

Increase the heat to medium and slowly mix in the flour. Stir constantly for about 3 minutes or until slightly browned.

Slowly add the cream and milk, whisking constantly until the sauce is fully combined.

Add the cheese, salt, and pepper and stir slowly until the cheese melts and is fully mixed into the sauce

Place the potatoes in the greased pan and pour the sauce over.

Bake until the top is golden and bubbly, about 25 minutes.

Top with chives and fresh thyme and enjoy!