Garlic Parmesan Scalloped Potatoes

Ingredients

• 4 tablespoons butter
• 1 tablespoon minced garlic
• 4 tablespoons all-purpose, or plain flour
• 4 cups milk
• 1 teaspoon chicken bullion powder, or Kosher salt
• Salt, to taste
• 1/2 teaspoon black pepper
• 2 1/2 pounds Yukon Gold potatoes
• 2 cups shredded mozzarella cheese
• 3/4 cup Parmesan cheese, freshly grated
• 1 tablespoon fresh chives, divided

Directions

1. Heat the oven to 400°F | 200°C. Coat a 9 x 13-inch baking pan lightly with cooking oil spray, then put it aside.
2. In a medium pan or pot, melt the butter. Stir in the garlic and cook it just until it smells fragrant, about 1 minute. Add the flour and whisk, or stir, continuously for at least 2 minutes so it cooks into the butter.
3. Turn the heat to low. Slowly add 4 cups of the milk, about ¼ cup at a time, whisking well after each pour so the sauce stays smooth. Bring the mixture to a boil and cook until it starts to thicken. Mix in the bullion powder, salt if it needs it, and pepper, then take the sauce off the heat.
4. Spread one layer of potatoes across the bottom of the prepared dish. Spoon half of the cream sauce over them, then scatter on half of the mozzarella and half of the Parmesan. Layer on the rest of the potato slices, followed by the remaining creamy sauce and the rest of the cheeses.
5. Wrap the dish snugly with aluminium foil and bake for 40 minutes, until the potatoes are just tender. Take off the foil and bake for another 30 minutes, or until the top is golden and the sauce is bubbling. If you want the surface crunchier, broil or grill on medium heat for 2-3 minutes, just until the cheese crisps.
6. Finish with chives and serve warm.