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

1. Preheat the oven to 375u0b0F.
2. Spray a 9-inch square casserole dish liberally with nonstick cooking spray.
3. Slice the potatoes uniformly 1/8 inch thick. Mince the garlic clove.
4. In a medium pot over medium heat, melt the butter. Once melted, add the minced garlic and saute for 30 seconds, just until fragrant.
5. 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.
6. Cook the mixture, whisking steadily for 4-5 minutes, until it begins to thicken and bubble.
7. 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.
8. 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.
9. 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.
10. Check to see that potatoes are done. Remove from oven or add time as needed.
11. Allow the dish to cool for 10 minutes before serving.
12. 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)