4 tablespoons butter
1 tablespoon minced garlic (or 4 large garlic cloves, minced)
4 tablespoons all-purpose (or plain) flour
4 cups milk (skim, 2% or full fat — more if needed)
1 teaspoon chicken bullion powder (or Kosher salt)
Salt, to taste
½ teaspoon black pepper
4 pounds | 2 kgs potatoes, peeled and sliced into ⅛-inch rounds
2 cups shredded mozzarella cheese
¾ cup Parmesan cheese (freshly grated)
1 tablespoon fresh chives, divided
- Preheat oven to 400°F | 200°C.
- 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.
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