Wash and slice the potatoes into uniformly thin pieces.

Finely chop the shallot and mince the garlic.

In a pot over medium heat, melt the butter. Cook the shallot for 2 minutes, then add the garlic and cook for another minute.

Sprinkle the flour into the pot and stir to create a thick paste.

Slowly stir in the chicken stock, creating a thin gravy consistency. Then slowly stir in the milk. Season with salt and pepper.

Prepare a 9×13 casserole pan by spraying with nonstick cooking spray or greasing with butter.

Layer in half of the potato slices. Cover with half of the sauce. Sprinkle on half the cheeses. Then layer on the rest of the potatoes and pour the remaining sauce over these. Top with the remainder of the cheeses and sprinkle on fresh herbs.

Cover the dish in aluminum foil and bake at 400°F for 30 minutes.

Remove the foil and bake for an additional 30 minutes.