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1
Preheat the oven to 375u00b0F.
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2
Spray a 9-inch square casserole dish liberally with nonstick cooking spray.
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3
Slice the potatoes uniformly 1/8 inch thick. Mince the garlic clove.
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4
In a medium pot over medium heat, melt the butter. Once melted, add the minced garlic and saute for 30 seconds, just until fragrant.
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5
Add the flour to the pot. Whisk to combine the batter and flour into a thick paste. Continue whisking for 1 minute, until the roux turns slightly golden and begins to smell toasty. Slowly stream the milk and heavy cream into the pot while continuing to whisk.
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6
Cook the mixture, whisking steadily for 4-5 minutes, until it begins to thicken and bubble.
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7
Once bubbling, turn off the heat. Add 1/2 teaspoon of salt, and black pepper to taste. Add the grated Parmesan and whisk slowly the cheese is melted and the sauce is smooth.
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8
Arrange 1/2 of the potatoes in the casserole dish an even layer. Lightly season with more salt and black pepper, to taste. Pour 1/2 of the cheese sauce on top. Sprinkle with half of the shredded cheese. Repeat with the remaining potatoes slices, sauce, and shredded cheese.
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9
Bake the scalloped potatoes for 40-45 minutes on the middle rack of oven, until the potatoes are tender and the dish is bubbling and browned on the top.
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10
Check to see that potatoes are done. Remove from oven or add time as needed.
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11
Allow the dish to cool for 10 minutes before serving.
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12
Use a large spoon to plate the scalloped potatoes, and serve.
