Butter 2 tbsp
Garlic 2 cloves
Fluor 1 tbsp
Milk 1 cup
Salt 1 tsp
Black pepper 1/2 tsp
Yukon potatoes peeled and scalloped 3
Grated Parmesan 2 tbsp
Fresh parsley for garnish
Preheat oven to 180C
In a small pot melt the butter and fry the garlic until it starts to turn brown. Add pepper and salt. Add Fluor too.
When no lumps can be felt or seen, drizzle in the milk and constantly use a whisk to make this smooth so no clumps are formed.
Bring to a boil and then turn off heat.
Slice the potatoes thin and spread them out on a ceramic baking dish
Pour the sauce on top.
Bake for an hour until the crust is golden and bubbly
Garnish with Parmesan and parsley