Slowly pour in the milk and heavy cream while continuously whisking to prevent the formation of clots. Add the dried thyme, rosemary, salt, and pepper to the pan. About 5 to 7 minutes, with intermittent whisking, bring the sauce to a creamy consistency over medium heat.
Take the saucepan off the heat and set it aside. Place a single layer of slightly overlapping potato slices in the greased baking dish. Coat the potatoes evenly with a portion of the sauce by pouring it over them.
Sprinkle grated cheese over the top. And repeat the layering process with the remaining potatoes, sauce, and cheese until all of the ingredients have been incorporated, ending with a layer of cheese on top.
Cover the baking dish with aluminum foil, tenting it to allow vapor to escape. Bake in an oven that has been preheated for 45 minutes.
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