Garlic Parmesan Scalloped Potatoes (cafedelites)

4 T butter
1 T minced garlic (or 4 large garlic cloves, minced)
4 T flour
4 c milk (can sub skim, 2% or full fat) , more if needed
1 t chicken bullion powder (can sub Kosher salt)
salt, to taste
1/2 t black pepper
3 lbs potatoes, peeled and sliced into 1/8″ rounds
2 c shredded mozzarella cheese
3/4 c Parmesan cheese, freshly grated
1 T fresh chives, divided

Preheat oven to 400° F. Melt butter in a medium-sized pan / pot. Add garlic and sauté until just fragrant (about 1 min). Whisk in flour; continue to cook while whisking (or stirring) for at least 2 min. Reduce heat down to low; gradually whisk in 4 c milk (about 1/4 c at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken. Stir in the bullion powder, salt (if needed) and pepper. Set aside. Lightly grease a 9 x 13″ baking pan with cooking oil spray. Arrange a layer of potatoes over base of prepared dish. Pour half of the cream sauce over the potatoes, then top evenly with half of the mozzarella cheese, and half of the Parmesan cheese. Arrange the remaining potato slices over the cheese, the remaining creamy sauce and the remaining cheeses. Cover tightly with aluminium foil and bake for 40 min until potatoes are just tender. Remove foil; cook for a further 30 min or until top is golden and the sauce is bubbling. For a crispier top, broil or grill on medium heat for 2 – 3 min until cheese is crispy. Garnish with chives. Serve warm.


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