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
- 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.
- Preheat oven to 350°F/180°C.
- In a small pot, melt the butter and fry the garlic until it’s just starting to brown.
- Add the flour and whisk until there are no lumps.
- Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
- Add in a bit of salt and pepper to the sauce.
- Bring to a boil, then remove from heat.
- Pour the sauce on top of the potatoes and onions, then sprinkle with parmesan.
- Bake for about 1 hour, until the top is bubbly and golden brown.
- 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!