3.5poundsof Russet potatoesabout 4 large potatoes, peeled and sliced thinly
2cupsheavy cream
1cupgrated parmesan cheese*
4tablespoonsbutter
4tablespoonsall purpose flour
1tablespoonstone ground mustard
2clovesgarlicminced
salt and pepperto taste
Instructions
Melt butter in a sauce pan. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 1 to 2 minutes.
Slowly whisk in the cream and cook until it has started to thicken.
Stir in the stone ground mustard and the parmesan cheese, and heat until the cheese is melted and the sauce is smooth. Season to taste with salt and pepper.
Pour the sauce into the potatoes and toss to fully coat. Spread the potatoes into a lightly greased 9x13" casserole dish. Cover tightly with foil and cook in a 350℉ oven for 60 minutes.
Uncover, and cook an additional 30 minutes, until the potatoes are tender and the top is golden brown and bubbly.
Notes
*It's important to use a high quality parmesan cheese in this recipe for best results. Calories are automatically generated. For best results calculate based on your exact ingredients.