6 med-large potatoes, cut into 1/4″ pieces (I like Yukon Golds for this)
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 3/4 c. milk
1 1/4 c. shredded cheddar
1 tsp. Kosher salt
1/2 tsp. freshly ground pepper
2 cloves garlic, minced
1/4 tsp. onion powder
1/8 tsp. ground nutmeg (nutmeg and cheese is a delightful combo)

Preheat oven to 350. Spray 9×13 pan with cooking spray.

Cook sliced potatoes in boiling water for 5 minutes (don’t skip this step, I did first time and it was a mistake). Drain well. Spread out evenly in prepared pan.

In 1 qt. saucepan, melt butter over medium heat. Add garlic. Cook for about 1-2 minutes (stir often), until garlic begins to release fragrance. Add flour, whisking constantly. Cook for about 1 1/2 minutes (don’t stop whisking!), this cooks out the “floury taste”. Add milk, whisking until blended well and no lumps remain. Cook until at a slow boil. Remove from heat.

Stir in nutmeg, salt, pepper, and onion powder. Whisk to combine. Add cheese. Mix with wooden spoon until cheese is melted. Pour evenly over potatoes.

Sprinkle lightly with a bit more Kosher salt and pepper.

Bake for 40 minutes, or until top begins to brown and mixture is bubbly. Let stand 10 minutes before serving, to thicken slightly.

These store very well in the fridge and may even taste better the second day.

Preheat oven to 400 degrees.

Season both sides of pork chops with salt and pepper.

Heat oil in cast iron skillet or cast iron griddle. Sear chops for 4 to 5 minutes on each side.

If using a griddle, transfer chops to 9×13 pan and proceed with directions. Place pork chops in a single layer on bottom of pan.  Add wine, garlic, 4 thyme sprigs, bay leaves, potatoes, and mushrooms. Place the thyme leaves that stripped off the other sprigs on top of the pork chops. Give a final sprinkle of salt and pepper.

Cover with foil and bake for 20 to 25 minutes (35-40  min for thick cut pork chops), or until potatoes are tender and brown, and pork is cooked through and no longer pink on the inside, but still juicy.