Serves 4-6 Ingredients: 1 kg potatoes (thinly sliced, skin-on or peeled) 1 onion (finely chopped) 2 garlic cloves (halved) 3 tbsp All-Purpose flour 2 cups whole milk 1 cup cream 1 cup grated Gruyere cheese 1/4 cup grated Parmesan 1/4 cup shredded buffalo mozzarella 3 tbsp butter Salt + pepper + grated nutmeg Method: Heat oven to 180/200 degrees C. Melt the butter in a medium sized pan. Stir in onion over medium-low heat; until translucent. Season and stir until fragrant. Add garlic. Do not allow onion to change colour. Add flour. Stir for a couple of minutes to combine and smooth. Pour in the milk; while constantly whisking. Add garlic. When milk thickens; whisk in cream. Simmer over medium-low heat to bring it to a preboil. Remove garlic pods and discard. Whisk in cheeses to melt; reserving a handful of both Gruyere and Parmesan, to sprinkle on top of dish. When smooth and creamy, stir in the potatoes. Gently transfer mixture into a baking dish. Sprinkle the reserved cheese mixture on top. Cover with a foil sheet and bake in preheated oven; for one hour. Uncover and continue baking until top is golden. Serve hot aside of grilled meat or chicken.
