Scalloped Potatoes With Roasted Garlic And Herbs

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.