Creamy Scalloped Potatoes

• 5 whole Yukon Gold Potatoes
• 4 Tablespoons Butter
• 4 Tablespoons All-purpose Flour
• 2 cups Milk, Slightly Warmed
• 1 teaspoon Garlic Salt
• Fresh Ground Pepper, to taste
• 1/2 cups Parmesan Cheese, Shredded, Plus Extra For Topping

1. 1. Preheat oven to 375 degrees.
2. 2. Peel and slice potatoes using a food processor or mandoline to ensure uniform thickness.
3. 3. Make a roux by melting butter and whisking in flour. Cook for a couple of minutes and whisk in warm milk. Add garlic salt, pepper, and parmesan cheese.
4. 4. Grease a 3-quart cooking dish. Layer potatoes, sauce, and a little salt. Repeat layers, ending with sauce. Top with a little more parmesan.
5. 5. Bake, covered with foil, for 45 minutes. Remove foil and continue cooking for 30-45 minutes or till potatoes are tender and the top is nicely browned. Raise the oven temperature at the end of the cooking time if necessary to achieve browning.

potatoes, butter, allpurpose, milk, garlic, ground pepper, parmesan cheese

Taken from tastykitchen.com/recipes/sidedishes/creamy-scalloped-potatoes/ (may not work)