Cheesy Potato Casserole

Bring a large pot of salted water to a boil. Once boiling, add the thinly sliced potatoes and cook for 3 minutes. Drain the water and set aside the potato slices for a few minutes to cool. Layer the potatoes lengthwise in the greased baking dish and set aside.

Preheat the oven to 375F.

Make the cheese sauce: to a frying pan add 2 tbsp olive oil over medium heat. Add the sliced onions and saute until softened, about 5-6 minutes, set aside in a bowl.

To the same pan melt 2 tbsp butter and once melted add minced garlic. Cook for 1-2 minutes until fragrant. Add the 2 tbsp flour, stir to create a paste.

Slowly pour in the cream and whisk until smooth. Once smooth, cook at a simmer for a few minutes, whisking fairly frequently to get a thicker consistency.

Add all of the spices, cream cheese and goat cheese crumbles. Whisk to combine until smooth. Squeeze in the lemon juice and stir constantly to combine (don't fret if it makes the sauce lumpy for a minute or so, just keep stirring). Once combined and the sauce is mostly smooth, remove the sauce from the heat.

Tuck the cooked onions in between the potatoes that are layered in the baking dish. Pour the cream sauce over the potatoes and use a spoon to smooth out the sauce. Top with 1/2 cup goat cheese crumbles and 1 cup shredded mozzarella cheese.

Cover with foil and bake on the middle rack of the oven for 45 minutes. Remove foil and bake for another 30 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.

Top with fresh minced chives and fresh minced oregano and enjoy.