Servings
12
Prep Time
30 Min
Cook Time
1 Hr 15 Min
Recipe by
Plugrà® Kitchens
Ingredients
| 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 |
Steps
| 1 |
Heat oven to 350°F. Spray a 13 x 9-inch pan with non-stick cooking spray.
|
| 2 |
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.
|
| 3 |
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.
|
| 4 |
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.
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