Ingredients

The following ingredients have 6 Servings
  • 1 head of garlic
  • 1 tablespoon olive oil
  • salt and pepper
  • 5-6 medium sized Russet potatoes, peeled and sliced thinly
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 1/2 cups whole milk
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • pinch of ground nutmeg
  • pepper to taste
  • 1/2 cup Italian seasoned Panko breadcrumbs

Instruction

  • Preheat oven to 350 degrees. To roast your garlic, slice off the very top (opposite the root end) of the head of garlic. Place the head of garlic on a square of tin foil, and drizzle with olive oil. Season with salt and pepper. Gather the sides of the foil and loosely wrap the garlic up in a little foil packet. Place the packet on a baking sheet and place it in the oven. Bake for 1 hour, then remove it from the packet and then set it aside and let it cool for a bit.
  • Peel and slice your potatoes and then place them evenly in a greased 9 by 9 inch baking dish. Set aside while you make the white sauce.
  • In a medium pan, melt butter over medium high heat. Sprinkle the flour over the butter, and cook for a few minutes stirring constantly. Whisk as you pour the milk into the pan, and bring to a gentle boil, stirring occasionally. Reduce heat to medium and allow the sauce to thicken slightly, stirring occasionally.
  • Squeeze the garlic out of the skin into a small bowl and mash it into a paste. Add the roasted garlic to the white sauce, along with the heavy cream, salt, nutmeg and pepper.
  • Pour the white sauce over the potatoes and press the potatoes down a bit so that they are mostly covered.
  • Sprinkle the Panko breadcrumbs over the top of the potatoes.
  • Cover the baking dish and bake for 45 minutes, then remove the foil and bake an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.