Potatoes, Garlic-herb

By MarieR

2-Quart Baking Dish

Ingredients

• garlic-herb potatoes
• 8 servings
• 4 tablespoons salted butter
• 1 Tablespoon minced garlic
• 1/4 cup plus 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups grated Parmesan cheese, divided
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh parsley
• 2 teaspoons salt, divided
• 2 teaspoons ground black pepper,divided
• 6 medium Yukon gold potatoes, peeled and sliced 1/8 inch
• thick
• 1 1/2 cups Japanese bread crumbs (panko)
• Garnish: chopped fresh chives

Preparation

Step 1

1. Preheat oven to 350°. Spray a 2-quart baking dish with nonstick cooking spray. Set aside.
2. In a large saucepan, melt butter over medium heat. Add garlic, and cook until garlic begins to turn translucent but not brown, 3 to 4 minutes.
3. Add flour to melted-butter mixture, whisking to combine. Cook until lickened, 2 to 3 minutes. Slowly add milk to flour mixture, whisking to imove any lumps. Cook, whisking well, until thickened, 6 to 7 minutes. Add 1 1/2 cups cheese, chives, parsley, teaspoon salt, and 1 teaspoon pepper to milk mixture, stirring well, move from heat.
4. Arrange half of potatoes in bottom prepared baking dish, overlapping ;es if necessary. Pour half of sauce over potatoes. Arrange remaining half of potatoes over top, and pour remaining half over potatoes.
5. Cover and bake for 40 minutes.
6. In a medium bowl, mix together bread crumbs, remaining 1/2 cup cheese, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper.
7. Uncover potatoes. Sprinkle bread-crumb mixture on top. Return, uncovered, to oven. Increase heat to 425°. Bake until lightly golden, approximately 20 minutes.