INGREDIENTS <br />Servings: 2 <br />1 tablespoon butter <br />2 cloves garlic <br />1 tablespoon flour <br />1 cup milk <br />1 teaspoon salt <br />½ teaspoon pepper <br />3-4 Yukon gold potatoes, peeled <br />2 tablespoons grated Parmesan <br />Chopped parsley, for garnish <br />PREPARATION <br />1. Preheat oven to 350°F/180°C. <br />2. In a small pot, melt the butter and fry the garlic until it’s just starting to brown. <br />3. Add the flour and whisk until there are no lumps. <br />4. Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth. <br />5. Bring to a boil, then remove from heat. <br />6. Slice the potatoes into about ⅛-inch-thick slices, then fan them out in a small baking dish. <br />7. Pour the sauce on top of the potatoes, then sprinkle with Parmesan. <br />8. Bake for about 1 hour, until the top is bubbly and golden brown. <br />9. Sprinkle chopped parsley on top, then serve!
