Method:

1. Place pan onto a medium heat. Put in your butter and melt. Add your onions and garlic and fry for 2 minutes, without colour. Add the flour and mixed herbs and cook until you have a sandy texture.
2. Now add half the milk and stir until fully incorporated. Now add the other half and stir again.
3. Add 2/3 of the Mexicana cheese cheese and stir until melted. Season with salt and pepper.
4. Slice your potatoes as thin as possible and neatly layer in a tray or ovenproof dish.
5. Spoon over your cheese sauce, making sure to get into all the gaps. Sprinkle over the rest of the cheese and place in a preheated oven to 180°c for 35-45 minutes. Once you can easily push a knife through the potatoes, remove the dish from the oven and serve.