Crusty, creamy layered potatoes scented with roasted garlic and fresh herbs. Simple flavours but totally addictive! We even like the leftovers with eggs for breakfast!
Makes 6 Servings
6 Yukon Gold potatoes (approx. 2 – 2 ½ lbs.)
1 small onion, sliced
1 medium size whole head of garlic, roasted
For the Sauce:
¼ cup unsalted butter, room temperature
¼ cup unbleached flour
1 tsp. salt
½ tsp. freshly ground black pepper
1 ½ tsp. fresh thyme or marjoram (or ½ tsp. dried)
2 ½ cups homogenized milk
Preheat the oven to 350 F. Place the head of garlic on a piece of tin foil; drizzle with EVOO and wrap tightly; place into a small baking dish, roast for approximately 35 – 45 minutes until soft. Unwrap the garlic and allow to cool. You can do this the day before.
Make the Sauce:
In a saucepan, melt the butter over medium heat; whisk in the flour, salt and pepper (if using dried herbs, add them now); cook, whisking for 1 minute. Gradually whisk in the milk; cook, whisking constantly for 5 – 8 minutes or until boiling and thickened. Set aside.
Or: use my microwave method: place the butter into an 8 cup or larger glass bowl or measuring cup; melt on level 4; whisk in the flour; microwave for 1 minute on level 4, or longer, until it bubbles a bit. Whisk in the milk, dried herbs , if using; microwave, in 1 minute increments, until the mixtures comes to a boil and thickens; whisk in the fresh herbs and set aside.
Preheat the oven to 350 F.
Squeeze the garlic out of their skins. Peel and thinly slice (1/8” thick) potatoes, layer 1/3 of the potatoes in a greased 9” baking dish or casserole; spread ½ the onions over top, dot with ½ of the roasted garlic; repeat layers. Arrange remaining potatoes over top. Pour the sauce over the top. Cover with tin foil and bake for 1 hour. Uncover and bake for 30 minutes longer or until lightly browned and potatoes are tender. Let stand for 5 minutes or so before serving.