Best Ever Scalloped Potatoes

Instructions

1. Step 1

   Preheat oven to 200C Bake

2. Step 2

   Lightly grease a roasting dish sized pan, approx 33 x 23cm and set aside

3. Step 3

   Have all the sauce ingredients ready to go as quick cooking times.

4. Step 4

   In a large sauce pan add the butter and cook on a medium heat until completely melted.

5. Step 5

   Add the crushed garlic and simmer for 1 minute

6. Step 6

   Add the flour and stir well and cook gently for a further 1-2 minutes, ensure it does not burn

7. Step 7

   Add to this the chicken stock and whisk until no lumps remain, it will look quite thick

8. Step 8

   Finally add the milk, salt and pepper and dried herbs (thyme) and whisk until fully combined.

9. Step 9

   Slowly heat this until it just begins to simmer at the edges and slightly thicken and remove from the heat, approx 2-3 minutes

10. Step 10

    Set aside this sauce while you prepare the potatoes and cheese

11. Step 11

    Thinly slice the peeled potatoes using either a food processor fitting, by hand or a mandolin, careful of your fingers!

12. Step 12

    Grate 2-3 cups of cheese, and set aside.

13. Step 13

    Begin to put together your dish by adding 2-3 layers of potatoes to the roasting dish, then half the cheese, and half the sauce

14. Step 14

    Repeat with the remaining potatoes, cheese and finally the rest of the sauce

15. Step 15

    Cover the roasting dish with aluminium foil and bake for 30 minutes covered

16. Step 16

    After 30 minutes remove the foil and bake for a further 30-40 minutes until the potatoes are cooked through with still a little resistance and the top is golden brown but not yet burning.

17. Step 17

    Remove from the oven and allow to sit for 15 minutes for the sauce to thicken before serving.

18. Step 18

    If making ahead of time, allow to completely cool before covering and place in the refrigerator until read to reheat to hot in the oven.

19. Step 19

    Will keep well for up to 2 days.

20. Step 20

    Enjoy!