3 tablespoons butter
6 cloves garlic, thinly sliced
3 tablespoons flour
1 cup vegetable stock
2 cups milk
1 teaspoon salt
1 teaspoon pepper
4 pounds Yukon Gold potatoes, peeled and thinly sliced
5 ounces (1 1/4 cups) Treasure Cave® Crumbled Blue Cheese
Preheat the oven to 400°F and grease a 9x13-inch pan.
Melt the butter in a large skillet over medium-high heat. Then, add the garlic and sauté until fragrant, about 1–2 minutes. Stir in the flour to make a roux and cook 1 minute more, stirring constantly. Then, slowly whisk in the stock until combined with no flour lumps. Add the milk, salt and pepper and cook an additional 1–2 minutes, or until the sauce comes to a simmer and thickens. Remove from heat.
Place half of the potatoes in an even layer on the bottom of the pan. Then, pour half of the cream sauce evenly over the potatoes and sprinkle with half of the Treasure Cave® Crumbled Blue Cheese. Top with the remaining potatoes, followed by the remaining cream sauce and Treasure Cave® Crumbled Blue Cheese.
Cover the pan with foil and bake for 25 minutes. Then, remove the foil and bake uncovered 30–35 minutes or until the sauce is bubbly and beginning to brown around the edges.