Extra Creamy Scalloped Potatoes
Extra Creamy Scalloped Potatoes
Bring elegance to your table with these irresistible Scalloped Potatoes, layered with a decadent béchamel sauce, and topped with Parmesan cheese. The golden potatoes bring a buttery, creamy flavor to the dish!
Ingredients
- 2 ½ Pounds Alsum golden potatoes about 6 Medium potatoes
- 2 Ounces Butter
- 3 Cups Whole milk divided
- ½ Cup All-purpose flour
- ½ Teaspoon Ground 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 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.