Extra Creamy Scalloped Potatoes
- 9 yukon gold potatoes 2 1/2 lb.
- 1 clove garlic
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 teaspoon salt divided
- black pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 cup shredded cheddar or Gruyere cheese
- Preheat the oven to 375u0b0F.
- Spray a 9-inch square casserole dish liberally with nonstick cooking spray.
- Slice the potatoes uniformly 1/8 inch thick. Mince the garlic clove.
- In a medium pot over medium heat, melt the butter. Once melted, add the minced garlic and saute for 30 seconds, just until fragrant.
- Add the flour to the pot. Whisk to combine the batter and flour into a thick paste. Continue whisking for 1 minute, until the roux turns slightly golden and begins to smell toasty. Slowly stream the milk and heavy cream into the pot while continuing to whisk.
- Cook the mixture, whisking steadily for 4-5 minutes, until it begins to thicken and bubble.
- Once bubbling, turn off the heat. Add 1/2 teaspoon of salt, and black pepper to taste. Add the grated Parmesan and whisk slowly the cheese is melted and the sauce is smooth.
- Arrange 1/2 of the potatoes in the casserole dish an even layer. Lightly season with more salt and black pepper, to taste. Pour 1/2 of the cheese sauce on top. Sprinkle with half of the shredded cheese. Repeat with the remaining potatoes slices, sauce, and shredded cheese.
- Bake the scalloped potatoes for 40-45 minutes on the middle rack of oven, until the potatoes are tender and the dish is bubbling and browned on the top.
- Check to see that potatoes are done. Remove from oven or add time as needed.
- Allow the dish to cool for 10 minutes before serving.
- Use a large spoon to plate the scalloped potatoes, and serve.
gold potatoes, clove garlic, butter, flour, milk, heavy cream, salt, black pepper, parmesan cheese, cheddar
Taken from www.yummly.com/recipe/Extra-Creamy-Scalloped-Potatoes-2465546 (may not work)