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This is a really tasty recipe that I came across a few years ago. I don’t remember where it came from and I’ve modified it to include more garlic, onions, and parmesan cheese. There’s a fair amount of garlic in this recipe but it tastes so good with the parmesan cheese. It’s just yummy.

I’ve made this many times and it’s always a hit. Also, this recipe scales well. The recipe is enough for 2 to 3 people. For the 2019 New Year’s Eve party we held, I made enough for 14 people with no problem. Just increase everything based on how many potatoes you use. So, on to the recipe!


  • 1 tablespoon butter
  • 2 to 3 cloves garlic, minced
  • 1 tablespoon flour
  • 1 cup milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 medium-sized Yukon gold potatoes, peeled
  • 1 medium onion, sliced
  • 2 tablespoons grated parmesan
  • Chopped parsley, for garnish


  1. Slice the potatoes and onion into about ⅛-inch-thick slices, then fan them out in a small baking dish. Sprinkle some salt and pepper on the slices.
  2. Preheat oven to 350°F/180°C.
  3. In a small pot, melt the butter and fry the garlic until it’s just starting to brown.
  4. Add the flour and whisk until there are no lumps.
  5. Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
  6. Add in a bit of salt and pepper to the sauce.
  7. Bring to a boil, then remove from heat.
  8. Pour the sauce on top of the potatoes and onions, then sprinkle with parmesan.
  9. Bake for about 1 hour, until the top is bubbly and golden brown.
  10. Sprinkle chopped parsley on top, then serve!


  • I tend to not peel the potatoes. The skin adds a nice look.
  • I use a bit more parmesan than called for in the recipe. Put what looks correct for the size baking dish you’re using.
  • Usually, I’ll to put the potatoes and onion in a mixing bowl, sprinkle with salt and pepper, some granulated garlic, and then toss prior to adding to the baking dish. Yes, more garlic!