Yukon Gold Potato Gratin
|Unsalted butter||3 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||4 Cup (64 tbs)|
|Garlic||4 Clove (20 gm), peeled and crushed|
|Salt||1 1⁄4 Teaspoon|
|Freshly ground black pepper||3⁄4 Teaspoon|
|Yukon gold potatoes||2 3⁄4 Pound, peeled and cut into 1/4 inch thick slices|
|Freshly grated parmesan cheese||3⁄4 Cup (12 tbs)|
Preheat the oven to 400°F.
In a 3-quart saucepan, melt the butter over low heat.
Whisk in the flour until well combined.
Gradually whisk in the milk until blended.
Stir in the garlic, salt, and pepper and cook, stirring frequently, until the sauce is smooth and thick, about 5 minutes.
Strain through a fine-meshed sieve; discard the garlic.
Arrange a layer of potatoes over the bottom of the oven-safe pan or baking dish, overlapping the slices slightly.
Spoon 1/4 of the milk mixture over the potatoes.
Top with another layer of potatoes, half of the remaining milk mixture, a third layer of potatoes, half of the remaining milk mixture, and the remaining potatoes.
Spoon the remaining milk mixture over the potatoes.
Cover and bake 45 minutes.
Sprinkle the cheese over the top and bake until the top is browned and the potatoes are piping hot and tender, about 20 minutes longer.
Let stand 10 minutes before serving.