Ingredients

The following ingredients have 4 Servings
  • 6-8 peeled potatoes
  • 2 tbsp all purpose flour
  • 2 tbsp butter
  • 3 garlic cloves
  • 1/4 tsp nutmeg
  • 3 cups milk
  • 3 cups white cheddar
  • 1/2 cup mozzarella
  • Salt to taste

Instruction

  • Preheat oven to 400 degrees.
  • Using a mandolin, slice the peeled potatoes evenly.
  • In a medium saucepan over high heat, melt the butter and then stir in the all-purpose flour.
  • Add the fresh garlic and cook for an additional 30 seconds.
  • Stir in the milk and then lower the heat to medium.
  • Once the sauce thickens, turn off the heat and add the nutmeg, salt, cheddar, and mozzarella.
  • Place 1/4 of the potatoes in a greased baking dish, pour over 1/4 of the béchamel sauce, sprinkle 1/4 of the remaining cheese and then repeat until you reach the top.
  • Cover with aluminum foil and bake for 1 hour or until the potatoes are fork tender.
  • Remove the aluminum foil and bake for an additional 10 minutes or until the cheese is golden brown.