Hearty Swiss Potoato Casserole

Ingredients:
¼ cup butter
¼ cup whole wheat flour
1 ⅔ cups water, divided
1 ½ teaspoons cornstarch

salt and ground black pepper to taste (optional)

½ teaspoon ground thyme

1/2 teaspoon dried rosemary

¾ cup shredded Swiss cheese

¾ cup shredded Swiss Gruyere cheese

3 medium potatoes, peeled and thinly sliced

2 scallions, finely chopped

1 clove garlic, minced

Directions:

Melt butter in a saucepan over medium-low heat. Let simmer for 1 minute. Add flour, 1 tablespoon at a time, whisking constantly until completely incorporated, 5 to 8 minutes. Add 1 cup water slowly and whisking constantly to avoid clumping. Remove from heat.

• Whisk remaining 2/3 cup water together with cornstarch in a small bowl. Add slurry to the gravy; whisk to combine.

  Preheat the oven to 375 degrees F (190 degrees C).

  Stir the gravy briefly; season with salt and pepper. Add thyme and rosemary. Stir in Swiss cheese and Gruyere cheese. Add potatoes, scallions, and garlic; stir well until potato slices are separated and coated with gravy. Pour mixture into an 8-inch square baking dish.

  Bake in the preheated oven until potatoes are tender, 40 to 50 minutes.  Serves 4