Scalloped potatoes


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



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