Delicious cheese-stuffed potatoes full of garlic and Parmesan flavor!Tender potatoes sautéed in a thick and creamy garlic sauce, drizzled with mozzarella for a cheesefloss and then drizzled with the oven or grill grill for a crunchy, crunchy topping.
**Ingredients :
° 4 tsp butter
° 1 tsp mince-garlic (or 4 large garlic clove, mince)
° 4 tablespoons all-purpose flour (or plain)
° 4 cups milk (skimmed, 2% or full fat - more if needed)
° 1 tsp chicken powder-bullion (or kosher salt)
° salt
° 1/2 tsp black pepper
° 2 12 pounds (1 kg) Yukon Gold potatoes (or russets), peeled and cut into 1/8-inch-1/4-inch strips
° 2 c mozzarella cheese
° 3/4 c Parmesan-cheese
° 1 tsp fresh-chives, divid
* Methods :
Preheat oven to 400°F 200 degrees Celsius. Grease 9" by 13" baking pan with cook oil spray; Sit apart.
Melt butter in sized saucepan. Adding garlic also saute to fragrant (about 1 min). Beat in flour. Continue cooking while whisking (or stirring) for at least 2 minutes.
lower temperature to low; whisk in 4 c milk (for 1/2 c at a time), beat among every addition to iincorporate. Boil the mixture until it thickens. Adding alloying powder, salt (if wanted) and pepper. Sit apart .
Organize a layer potatoes on the base of prepared plate . Pour half of cream sauce on potatoes, then spreading half mozzarella cheese and half Parmesan cheese equally . Arrangee remaining potato tranches on top of cheese, the rest cream sauce, also the rest cheese.
Covering tightly with aluminum-foil & baking about 40 min, to potatoes are tender. Removing foil and cook about other 30 min & sauce comes to boil. For a crunchy surface, grill (or grill) them over medium heat for 2-3 minutes until the cheese is crunchy.
Garnish with chives. Her feet are warm.
Enjoy !
