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Ingredients
- The Potatoes:
- 1 kg (approx. 2 lbs) Potatoes (peeled and sliced into rounds or half-moons).
- Salt and black pepper to taste.
- The Creamy Sauce:
- 3 tbsp Butter.
- 3 tbsp All-purpose flour.
- 4 cloves Garlic (minced).
- 2 cups Whole milk.
- 1 cup Heavy cream (optional, for extra richness).
- 1/2 cup Grated Parmesan or Mozzarella cheese.
- 2 tbsp Fresh parsley (finely chopped).
- A pinch of Nutmeg (optional).
Instructions
- Prepare the Potatoes:
- Preheat your oven to 200°C (400°F).
- Slice the potatoes evenly.
- Tip: For faster baking, parboil the potato slices in salted water for about 5–8 minutes until slightly tender but not falling apart. Drain well.
- Grease a baking dish (like the glass one in the photo) with butter and layer the potatoes inside. Season with a bit of salt and pepper.
- Make the Sauce:
- In a saucepan over medium heat, melt the butter.
- Add the minced garlic and sauté for 1 minute until fragrant (do not brown it).
- Whisk in the flour and cook for another minute to create a “roux.”
- Slowly pour in the milk and cream while whisking constantly to avoid lumps.
- Continue stirring until the sauce thickens.
- Remove from heat and stir in the chopped parsley, nutmeg, and half of the cheese.
- Assemble and Bake:
- Pour the hot creamy sauce evenly over the potatoes in the baking dish.
- Top with the remaining cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 15–20 minutes until the top is golden brown and the potatoes are fork-tender.
