* ingredients :
°4 pounds russet potatoes, peeled and thinly sliced.
°3 tablespoons un-salted butter.
°3 tablespoons all-purpose flour.
°2 cups of whole milk.
°1 cup heavy cream.
°2 minced garlic cloves.
°1 tsp of dried thyme.
°1 tsp dried rosemary.
°1/4 cup shredded cheddar cheese (or your choice of cheese).
°Salt and pepper to taste.
°Chopped fresh parsley (for garnish).
*Methods :
Preheat oven 375°F (190°C). Grease or spray a 9" x 13" baking dish with cooking spray.
Peeled potatoes & cutting them to thin slices about 1/8 inch thick. sit sideways.
Melting butter in a medium saucepan on heat. Add garlic and simmer 1 minute or until fragrant. Pour the flour into the pan and whisk constantly for 1-2 minutes, or until the mixture turns golden.
Slowly pour in the milk and heavy cream, whisking constantly to prevent clots from forming. Add the dried thyme, rosemary, salt and pepper to the skillet. About 5 to 7 minutes, while whisking intermittently, bring the sauce to a creamy consistency over medium heat.
Remove the pan from the heat and set it aside. Place a layer of potato slices, overlapping them slightly, in a greased baking dish. Evenly coat the potatoes with some of the sauce by pouring it over.
Sprinkle grated cheese on top. Repeat layering process with remaining potatoes, sauce and cheese until all ingredients are blended, ending with a layer of cheese on top.
Cover a baking dish with foil and seal tightly to allow steam to escape. Bake in a preheated oven for 45 minutes.
Continue baking for an additional 20 to 25 minutes, or until the potatoes are tender and the tops are caramelized and bubbly.
Let the peeled potatoes rest for a few minutes after taking them out of the oven. Use chopped fresh parsley as a garnish to add color and freshness.
Serve the best peeled potatoes as an accompaniment to roast meats or poultry, or as a main dish for vegetarians. With every bite, savor the smooth taste, buttery goodness and comforting flavors that make this dish an all-time favourite.
Enjoy !
