Ingredients:

  • 2 lbs russet potatoes, peeled and thinly sliced
  • 1 medium onion, finely chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg (optional)
  • ½ cup grated Parmesan cheese
  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Peel and thinly slice the potatoes (about 1/8-inch thick). Rinse potatoes to remove excess starch and pat dry.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour, cooking for 1-2 minutes until bubbly (create a roux). Gradually whisk in milk. Continue whisking until thickened (about 5-7 minutes). Stir in cheese, garlic powder, salt, pepper, and nutmeg; mix until smooth.
  4. In the baking dish, evenly layer half of the potatoes, followed by half of the onion. Pour half of the cream sauce over the potatoes. Repeat with remaining potatoes, onions, and cream sauce.
  5. Sprinkle grated Parmesan cheese evenly over the top layer.
  6. Cover the dish with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes, or until golden and bubbly.
  7. Allow to rest for 10 minutes before serving. Garnish with fresh parsley if desired.