Classic Scalloped Potatoes

Table of Contents

Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
Prepare the Cream Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
- Season with salt, black pepper, and ground nutmeg (if using). Remove from heat.
Layer the Potatoes:
- Spread a thin layer of the cream sauce on the bottom of the prepared baking dish.
- Arrange a layer of sliced potatoes over the sauce. Sprinkle with a portion of the shredded cheddar cheese.
- Repeat the layers (sauce, potatoes, cheese) until all the ingredients are used, finishing with a layer of the cream sauce.
Top with Cheese:
- Sprinkle the grated Parmesan cheese evenly over the top of the dish.
Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Garnish and Serve:
- Let the scalloped potatoes rest for 10 minutes before serving. Garnish with chopped fresh parsley.