Garlic-Infused Potato Pasta Bake

1.Preheat your oven to 200°C (390°F). Grease a large baking dish (about 3 liters) with a bit of butter or olive oil.

2.Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente (about 2 minutes less than package instructions). Drain and set aside.

3.While the pasta cooks, peel and thinly slice the potatoes (about 3mm thick). Place them in a bowl of cold water to prevent browning.

4.In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

5.Add the sliced potatoes to the skillet and sauté for 5-7 minutes, stirring occasionally, until the edges start to soften. Season with 1/2 teaspoon salt and a pinch of pepper. Remove from heat.

6.In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk, ensuring no lumps form. Continue to cook, whisking, until the sauce thickens (about 5 minutes).

7.Remove the béchamel sauce from heat. Stir in 80g of Parmesan, the mozzarella, 1/2 teaspoon salt, pepper, and nutmeg until smooth.

8.Combine the cooked pasta, sautéed potatoes, and garlic-onion mixture in a large bowl. Pour the béchamel sauce over and toss gently to coat everything evenly.

9.Transfer the mixture to the prepared baking dish. Smooth the top, then sprinkle with the remaining 40g Parmesan and the breadcrumbs.

10.Bake in the preheated oven for 35-40 minutes, or until the top is golden and crispy and the sauce is bubbling around the edges.

11.Let the bake rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired. Serve warm.