Yield: 8 servings
4 tablespoons salted butter
1 tablespoon minced garlic
¼ cup plus 2 tablespoons all-purpose flour
2 cups whole milk
2 cups grated Parmesan cheese, divided
¼ cup chopped fresh chives
¼ cup chopped fresh parsley
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
6 medium Yukon gold potatoes, peeled and sliced 1/8 inch thick
1½ cups Japanese bread crumbs (panko)
Garnish: chopped fresh chives
1. Preheat oven to 350°. Spray a 2-quart baking dish with nonstick cooking spray. Set aside.
2. In a large saucepan, melt butter over medium heat. Add garlic, and cook until garlic begins to turn translucent but not brown, 3 to 4 minutes.
3. Add flour to melted-butter mixture, whisking to combine. Cook until thickened, 2 to 3 minutes. Slowly add milk to flour mixture, whisking to remove any lumps. Cook, whisking well, until thickened, 6 to 7 minutes. Add 1½ cups cheese, chives, parsley, 1 teaspoon salt, and 1 teaspoon pepper to milk mixture, stirring well. Remove from heat.
4. Arrange half of potatoes in bottom of prepared baking dish, overlapping slices if necessary. Pour half of sauce over potatoes. Arrange remaining half of potatoes over top, and pour remaining sauce over potatoes.
5. Cover and bake for 40 minutes.
6. In a medium bowl, mix together bread crumbs, remaining ½ cup cheese, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper.
7. Uncover potatoes. Sprinkle bread-crumb mixture on top. Return, uncovered, to oven. Increase heat to 425°. Bake until lightly golden, approximately 20 minutes.