Yield: Serves 6
- 1 1/2 to 2 pounds potatoes, peeled and cut into 1/4-inch slices
- 3 tablespoons butter
- 1 clove garlic, minced
- 3 tablespoons flour
- 2 1/2 cups milk
- 1 cup shredded Cheddar cheese
- 1 to 2 tablespoons fresh snipped chives
- salt and pepper, to taste
In a medium saucepan, cover potatoes with water. Bring to a boil; cover, reduce heat to medium low, and continue boiling for 5 minutes. Drain.
In the same saucepan, heat the butter over medium heat. Add garlic and let cook for about 30 seconds. Add flour and stir until smooth and well blended. Stir in the milk and cook, stirring, until thickened. Stir in cheese, chives, and salt and pepper, to taste.
Arrange potatoes in the buttered baking dish. Gently stir in the cheese sauce. Bake for 20 to 30 minutes, until hot and bubbly.