Slice potatoes into thin rounds and place in a bowl

In a pan, melt butter over medium heat

Add garlic and onion and sautee for about 5 minutes

Add flour and stir together

Add vegetable broth, milk, salt, pepper, rosemary, and thyme

Stir the mixture on medium high heat until it starts to thicken slightly (around 5-7 minutes)

Add the ¾ cup of grated parmesan and stir until melted

Grease a 13 X 9 dish with olive oil or cooking spray

Place ½ of the potatoes in the dish (they should evenly cover the bottom of the dish)

Cover potatoes with ½ of the sauce mixture

Place ¾ cup of white cheddar cheese on top

Cover with remaining potatoes (another even layer)

Top with remaining sauce and remaining ¾ cup of cheddar cheese on top

Cover with foil and bake at 375 for 35 minutes

Remove foil and bake for another 15-25 minutes, or until potatoes are cooked through and the top starts to brown

(optional) Crank up heat to 425 for the last few minutes for extra crispiness

Top with fresh parsley