large potatoes, about 300g each, peeled and thinly sliced
salt and pepper
Serving Size: 1 (2040) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 626 g30 %
Total Fat 69.7 g107 %
Saturated Fat 43.4 g216 %
Cholesterol 195.1 mg
Sodium 2447.9 mg
Dietary Fiber 25.4 g101 %
Sugars 10.2 g40 %
Protein 113.3 g
Preheat the oven to 180 degrees Celsius Grease a 6cm deep 24cm square baking dish.
Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly for 2 minutes or until bubbly. Remove from the heat.
Slowly add the milk, stirring constantly until well combined. Return to the heat. Add the rosemary and the garlic, and cook, stirring, until the sauce comes to the boil.
Add 1 1/2 cups of the cheese and stir in to combine.
Arrange 1/3 of the potatoes over the base of the baking dish, so that they overlap slightly. Season with salt and pepper. Spoon 1/3 of the sauce over the potatoes. Repeat twice more, then sprinkle with the remaining cheese.
Bake in the oven for approx 1 hour, or until the potatoes are tender and the top is golden. if the top begins to brown too much, cover with foil.