Instructions: 1. Preheat the oven to 400F degrees. Coat a 9" round no-stick cake pan with no-stick spray. In a small bowl, combine the thyme, rosemary, salt, and nutmeg.

2. Layer the potatoes and onions in the pan, sprinkling each lay with the herb mixture.

3. In a saucepan over medium heat, melt the butter or margarine (or heat oil). Add the flour; cook and stir for 2 minutes (the mixture will be dry). Gradually add the milk, increase the heat to medium-high. Cook, whisking constantly, for 3 to 5 minutes, or until the sauce thickens slightly. Pour the sauce over the potatoes.

4. Bake for 40 to 45 minutes, or until the potatoes are very tender.

5. Sprinkle the Parmesan and Cheddar over the potatoes; bake 10 to 12 minutes more, or until golden brown. Cut into wedges and garnish with the rosemary sprigs.

Serve as a small meal with a salad; or serve with roasted meat and a vegetable.

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