1tablespoonminced garlic(or 4 large garlic cloves, minced)
4tablespoonsall-purpose(or plain) flour
4cupsmilk(skim, 2% or full fat -- more if needed)
1teaspoonchicken bullion powder(or Kosher salt)
Saltto taste
1/2teaspoonblack pepper
2 1/2pounds(1 kg) Yukon Gold potatoes (or Russets)peeled and sliced into 1/8-inch - 1/4-inch rounds
2cupsshredded mozzarella cheese
3/4cupParmesan cheese(freshly grated)
1tablespoonfresh chivesdivided
PREP TIME
15m
COOK TIME
1h15m
TOTAL TIME
1h30m
YIELD 6 (as side dish)
Instructions
Preheat oven to 400°F | 200°C. Lightly grease a 9 x 13-inch baking pan with cooking oil spray; set aside.
Melt butter in a medium-sized pan / pot. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes.
Reduce heat down to low; gradually whisk in 4 cups of the milk (about ¼ cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken. Stir in the bullion powder, salt (if needed), and pepper. Set aside.
Arrange a layer of potatoes over base of prepared dish. Pour half of the cream sauce over the potatoes, then top evenly with half of the mozzarella cheese, and half of the Parmesan cheese. Arrange the remaining potato slices over the cheese, the remaining creamy sauce, and the remaining cheeses.