Parmesan Scalloped Potatoes

Nothing beats homemade scalloped potatoes, so much better than starting with a mix.

Prep Time
30 Min
Cook Time
1 Hr 15 Min
Recipe by
Plugrà® Kitchens

¼ cup (56g) Plugrá® Premium Butter, salted
⅓ cup (50g) finely chopped onion
¼ cup (33g) all-purpose flour
½ tsp. (3g) salt
¼ tsp. (.25g) ground white pepper
⅛ tsp. (.25g) ground nutmeg
3 cups (732g) milk
1¼ cups (141g) shredded Parmesan cheese
3 pounds (1.36kg) russet potatoes, peeled and cut into thin slices
Heat oven to 350°F. Spray a 13 x 9-inch pan with non-stick cooking spray.
Melt the butter in a medium saucepan over medium heat. Add the onion and cook stirring occasionally for about 2 minutes or until the onions are tender. Stir in the flour, salt, pepper and nutmeg. Reduce heat to low and cook, stirring constantly, for 2 minutes.
Increase heat to medium and whisk in about ¼ cup of milk, making sure it is fully blended and there are no lumps. Whisk in the remaining milk about ¼ cup at a time until the mixture is thin and smooth then add the remaining milk, being sure to mix well to avoid any lumps. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add the cheese and stir until it is fully melted. Remove from heat; set aside.
Layer the potatoes in the prepared pan. Pour sauce over potatoes. Cover with buttered aluminum foil and bake for 45 minutes. Uncover; bake 30 to 40 minutes longer or until potatoes are tender and the top has browned. Let stand 5 to 10 minutes before serving to allow the sauce to thicken.