Ingredients
4tbspbutter
1tbspgarlic,or 4 large garlic cloves, minced
4tbspall-purpose flour,or plain flour
4cupsmilk,skim, 2% or full fat, more as needed
1tspchicken bullion powder,or Kosher salt
salt,to taste
½tspblack pepper
2½lbsYukon Gold potatoes,or Russets, peeled and sliced into ⅛-inch to ¼-inch rounds
2cupsmozzarella cheese,shredded
¾cupParmesan cheese,freshly grated
1tbspfresh chives,divided
Preparation
Preheat the oven to 400 degrees F | 200 degrees C.
Lightly grease a 9 x 13-inch baking pan with cooking oil spray. Set aside.
Melt the butter in a medium-sized pan or pot.
Add the garlic, then sauté for 1 minute until just fragrant.
Whisk in the flour, then continue to cook while whisking or stirring for at least 2 minutes.
Reduce the heat down to low, then 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 the sauce begins to thicken.
Stir in the bullion powder, salt, and pepper. Set aside.
Arrange a layer of potatoes over the base of the 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, creamy sauce and cheeses.
Cover tightly with aluminum foil, then bake for 40 minutes until the potatoes are just tender.
Remove the foil, then cook for a further 30 minutes or until the top is golden and the sauce is bubbling.
Garnish with chives, serve warm, and enjoy!
