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Preheat oven to 350°F. Cook potatoes in lightly salted boiling water for 5 minutes. Drain; set aside.
Heat oil in a saucepan over medium heat. Add onion and garlic; sauté until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat.
In a greased 2-1/2- to 3-quart au gratin or rectangular baking dish or two 1-1/2-quart au gratin dishes, layer half the potatoes. Pour half the sauce over potatoes. Sprinkle with 1/2 cup Parmesan. Repeat with remaining potatoes and sauce. Cover and refrigerate remaining Parmesan.
Bake, covered, for 35 minutes for larger dish or 20 minutes for smaller dishes. Uncover; top with remaining cheese. Bake 35 minutes more or until potatoes are tender and top is golden.