Father’s Day is coming, and these potatoes are a great side dish. They pair well with meat, salad, and a good wine! Believe me, Dad would love them!

Garlic

1 head of garlic

evoo+salt

Foil paper

Béchamel

3 tablespoons butter

3 tablespoons all-purpose flour

1-quart milk

1 bay leaf

Nutmeg, salt, and white pepper to taste.

1 head of roasted garlic

Potatoes

about 2 pounds of thinly sliced Yukon potatoes

butter to grease the pan

1 1/2 cup grated gruyère cheese

Directions

Roast a head of garlic.

Preheat oven to 375 F. Cut the top off the head of garlic to expose the cloves. Place the garlic on aluminum foil, drizzle with olive oil, and season with salt. Wrap the foil and roast the garlic in the oven for about 30 minutes or until the cloves are soft and golden. Allow the garlic to cool slightly before handling.

In the meantime, prepare the bechamel sauce.

Melt the butter. Add the flour and mix until the butter turns a little brown (not burned). Add salt and stir. Add milk and mix. Add bay leaves, white pepper, nutmeg, and stir. 

Add the roasted garlic and mix until well combined. 

Potatoes

Preheat the oven to 400°F. Using a mandoline (if you don’t have a mandoline, thinly slice the potatoes as much as you can), thinly slice the potatoes and set them aside. Butter an oven-safe dish, add potatoes and sauce, and continue until you finish the potatoes. Add the remaining sauce and Gruyère cheese to the top. Cover with foil and bake for 1 hour and 15 minutes. (Use a knife to test; depending on the baking dish, it may take more time)  Remove the foil and bake for 10 minutes or until the cheese is bubbly. Finish with parsley or chives and parmesan. Stand 5-10 minutes before serving. Enjoy!💫

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