Scalloped Potatoes

  • 28 Apr - 04 May, 2018
  • Mag The Weekly
  • Cookery


· 1tbsp butter

· 2 cloves garlic

· 1tbsp flour

· 1 cup milk

· 1tsp salt

· ½ tsp pepper

· 3 yukon potatoes, peeled

· 2tbsp parmesan cheese, grated

· Fresh parsley, chopped, for garnish


Preheat oven to 180°C. In a small pot, melt butter and fry garlic in it until it is just starting to brown. Add flour, salt and pepper. Whisk until there are no lumps. Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth. Bring it to boil then remove from heat. Slice the potatoes into about 1/8-inch thick slices then fan them out in a small baking dish. Pour the sauce on top of the potatoes then sprinkle with parmesan. Bake for about an hour, until the top is bubbling and golden brown. Sprinkle chopped parsley on top then serve.