2 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk or heavy cream, warmed
Salt and pepper, to taste
1 teaspoon #63 Wilde Garlek Spice Blend
Freshly chopped parsley or chives, for garnish
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth and bubbly, cooking for 1-2 minutes to remove the raw flour taste.
Gradually add the warmed milk or heavy cream to the saucepan, whisking continuously to avoid lumps. Cook, stirring frequently, until the sauce thickens.
Season the sauce with salt, pepper, and Wilde Garlek Spice Blend.
Arrange a layer of thinly sliced potatoes in the bottom of the greased baking dish, overlapping them slightly. Pour a portion of the sauce over the potatoes, just enough to cover them.
Repeat the layering process with the remaining potatoes and sauce, finishing with a layer of sauce on top.
Bake the scalloped potatoes in the preheated oven for 60-75 minutes, or until the potatoes are tender, and the top is golden and bubbly.
Allow the dish to rest for a few minutes before serving. Garnish with freshly chopped parsley or chives.