Garlicky Potatoes Au Gratin - by Gynelle Alves

A couple steps longer than scalloped potatoes but a gorgeous side or with some extras like broccoli, mushroom, spinach, sausage… a comfort food spectacular. 

Ingredients:

6 big potatoes, peeled and sliced thinly

2 cups grated cheese

2-3 cups milk (or half milk, half cream)

6 cloves of garlic, finely minced

4 tbsp refined flour

4-6 tbsp butter

1 tsp grated nutmeg / powdered

Freshly ground pepper

Salt to taste (keeping in mind saltiness of cheese)

1/4 cup dry toasted breadcrumbs + 1/4 cup grated parmesan

Method:

Melt the butter in a heavy bottomed saucepan (non-stick if you have it). Turn the heat to low, add in the garlic, nutmeg… then flour whisking till it absorbs the butter. Take it off the heat and briskly whisk or blend in your milk salt and pepper. Put it back on the hob and add your potatoes.

Simmer, stirring gently occasionally till the potatoes are just about done, adding more milk if needed. Turn off heat and add the cheese, letting it melt through. (Now you have scalloped potatoes!) Pre-heat your oven to 180 degrees C. Pour your potatoes into a buttered baking dish. Sprinkle over with breadcrumbs and parmesan and bake for 20 minutes longer, till the top is crispy and the potatoes cheesy-creamy tender.