2/3 cup grated cheddar cheese 2/3 cup crumbled goat cheese 1/4 cup grated Parmesan cheese 2 lbs russet potatoes, peeled and cut into 1/4" slices 3/4 teaspoon salt 1/4 teaspoon fresh ground pepper 1/2 teasoon fresh thyme 1/4 cup minced onion 1-1/2 Tablespoons gf flour mix 2 Tablespoons butter 1-1/2 cups milk
Preheat oven to 400 degrees F. Lightly butter a square glass baking dish (8"x8" or 9"x9"). In a small bowl, mix cheeses together. Place 1/2 of the potatoes in the baking dish, slightly overlapping each slice. Sprinkle with half the salt and pepper. Sprinkle with the onion and flour. Dot with 1 Tablespoon butter. Sprinkle half the cheese mixture on top. Top with remaining potatoes, salt, pepper and butter. Reserve remaining cheese. Bring milk to a simmer in a medium saucepan. Pour over potatoes and cover dish with foil. Bake for 45 minutes. Uncover dish and sprinkle with remaining cheese mixture. Bake again, uncovered, about 45 minutes longer. Remove from oven and let stand for 15 minutes before serving.