A delightful twist on the classic potato bake, featuring a creamy garlic and herb sauce layered with tender potatoes.
Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Melt the butter in a saucepan over medium heat. Stir in the flour and cook until it forms a smooth paste.
Stir constantly to avoid lumps and ensure a smooth sauce.
Gradually add the milk to the roux, whisking continuously until the mixture thickens.
Adding the milk slowly helps prevent lumps in the sauce.
Add the garlic and rosemary to the sauce and simmer for a few minutes to infuse the flavors.
Crush the garlic slightly to release more flavor.
Stir in most of the grated cheese, reserving some for topping, and mix until melted and smooth.
Use a mix of cheeses for a more complex flavor.
Layer the potato slices in the baking dish, seasoning each layer with salt and pepper, and pour a portion of the sauce over each layer.
Overlap the potato slices slightly for even cooking.
Sprinkle the reserved cheese on top and bake in the oven for about 1 hour, or until the potatoes are tender and the top is golden brown.
Cover with foil if the top browns too quickly.
Let the gratin cool slightly before serving. Enjoy your delicious creation!
Allowing it to cool helps the layers set for easier serving.
