Cheesy, Creamy, Garlicky Scalloped Potatoes

Instructions

• 1)

  Preheat the oven to 200°C and grease a 20 x 30 cm baking dish with oil or butter.

   

• 2)

  Slice the potatoes very thinly, preferably with a mandolin. No need to peel the potatoes, but you can if your prefer of course.

• 3)

  Melt the butter in a heavy based pan and add the onions, sauté in medium heat for ± 5 minutes until translucent and just turning golden. Add the garli and sauté for another 3 minutes.

• 4)

  Stir in the flour and mix until evenly combined, let it cook through for 1 more minute while you keep stirring.

• 5)

  Turn the heat down and pour in the stock slowly, a small amount at a time while you keep stirring. Whisk till combined, adding more of the liquid every time it has been absorbed.

• 6)

  Slowly pour in the milk while you keep whisking. Add half of the thyme, pepper, salt and dijon mustard. Whisk until combined and cook  for 1-2 minutes until just simmering (don’t let it reach a full boil). Remove from the heat and set aside.

• 7)

  Divide half of the potatoes into the baking dish and spread them out evenly.

• 8)

  Top evenly with half of the sauce, then sprinkle with half of the regular cheese and all of the parmesan cheese. Top off with the rest of the onions, the rest of the sauce and the remaining cheese.

• 9)

  Cover with aluminium foil and bake for 30 minutes until the sauce is nice and bubble around the edges. Remove the foil and bake uncovered for another 25 – 30 minutes until nice and browned and the potatoes are cooked through (check this by pricking the potatoes with a sharp knife or fork).

• 10)

  Sprinkle with the remaining thyme and extra parmesan cheese if you like. Serve warm.