Garlic Herb Scalloped Potatoes

Garlic Herbed Scalloped Potatoes

Ingredients:

• 2 lbs. Yukon Gold potatoes

• 1 1/2 cups warm milk

• 1 1/2 tbsp butter

• 1 1/2 tbsp flour

• 3 garlic cloves, grated

• 1 tbsp minced fresh parsley or 1 tsp dried parsley

• salt and white pepper to taste

• 1/4 cup grated Parmesan, optional

• thinly sliced green onion for garnish, optional

1. Scrub and wash potatoes. Using a mandolin, slice potatoes 1/8th inch thick.

2. In a medium saucepan, melt butter over low heat. Add flour and stir to combine; continue to cook for two minutes, stirring.

3. Slowly whisk in milk so that there are no lumps. Increase heat to medium low and bring to a boil. Continue stirring or whisking as sauce cooks and begins to thicken; 3 to 4 minutes. Remove from heat and season with salt and pepper; taste and adjust seasoning as necessary.

4. Stir in parsley, grated garlic cloves and Parmesan, if using.

5. Layer half of the potatoes in a round or square 8-inch baking dish, drizzle half the sauce over the potatoes. Layer the rest of the potatoes and drizzle the remaining sauce over.

6. Cover with foil, and bake in a preheated 350°F oven for 40 minutes. Uncover and bake for an additional 15 minutes.

7. Garnish with green onions; allow to cool for 5 to 10 minutes before serving.

Serves: 4 to 6

Notes&Tips:

• To potato skin or not to potato skin? That's the big question. I love leaving on Yukon Gold potatoes skin. As long as your potatoes are nice looking and robust and you like the skin, I'd say leave it on. The skin of the potato has more nutrients than the potato itself - vitamin B, C, Iron, Calcium... However, it is your preference if you'd rather peel.

• For even slicing of the potatoes, use a mandolin, but be careful as you come down to the end of the potato so as not to cut yourself.

• These potatoes are always loved by my family. It goes great with roast meats.

• This is a great comfort food for the cold months ahead.