Extra Creamy Scalloped Potatoes

Extra Creamy Scalloped Potatoes

Extra Creamy Scalloped Potatoes

Source: Potatoes USA
Bring elegance to your table with these irresistible Scalloped Potatoes, layered with a decadent béchamel sauce, and topped with Parmesan cheese.
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Prep Time 20 mins
Cook Time 1 hr
Course Side Dish
Servings 6

Ingredients
 

  • 2 1/4 Pound Yellow potatoes about 6 Medium potatoes
  • 2 Ounce butter
  • 3 Cup Whole milk divided
  • 1/2 Cup All-purpose flour
  • 1/2 Teaspoon round nutmeg optional
  • Salt & Pepper
  • 1 Ounce grated parmesan cheese
  • Fresh parsley for decoration

Instructions

  • Preheat the oven to 400°F.
  • Wash, peel and cut the potatoes in thin slices. Use a mandoline or food processor, if you have them, to make sure the slices are all about the same thickness.
  • In a medium size saucepan, melt the butter with half cup of milk. Once melted, mix in the flour and whisk until smooth. Cook for a couple of minutes.
  • Stir in the rest of the milk (preferably warm) some at the time while whisking. Make it smooth. Cook the white sauce until bubbly and thickened, about 5 minutes, stirring occasionally. Season with salt (about 1 teaspoon) and nutmeg (half teaspoon).
  • Grease a round 10.5-inch quiche pan (or 2 quarts baking dish). Spread a layer of the potatoes slices on the bottom of the baking dish. Season with salt and pepper, and top with some of the besciamella sauce.
  • Make two more layers of potato and white sauce. Sprinkle with Parmesan cheese on top.
  • Cover with aluminum foil, and bake at 400°F (205°C) for 30 minutes covered.
  • Uncover and bake for an additional 30 minutes or until the potatoes are tender.
  • If you need, broil on high for one minutes until nicely browned.
  • Let stand 5 to 10 minutes before serving, so the sauce will set a little when cooling down.
  • Sprinkle the top with chopped parsley and serve.