Don't you just love potatoes! And I'm not just saying that because my newest son-in-law is from Idaho. They are great baked, roasted, mashed, (fried!) hot or cold. My mom made the perfect potato side dish for our Easter dinner.
2 lbs. Russet potatoes, peeled, sliced thin, rinsed and drained
2 Tbs. butter
1 batch Bechamel White Sauce (see below)
1/2 cup heavy whipping cream, divided
1 tsp. sea salt
Freshly ground pepper
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees.
Butter the bottom of a 9 x 13 inch baking pan. Make a layer with half of the potatoes. Sprinkle with salt and pepper. Top with half the Bechamel White Sauce and 1/4 cup the cream.
Repeat to make a second layer. Sprinkle with Parmesan cheese
Bake for 1 1/2 hours or until the potatoes are soft. Let rest 5 minutes.
Bechamel White Sauce
4 cups milk
1/2 cup butter
1/2 cup flour
1 tsp. salt
1/8 tsp. ground nutmeg
Heat milk over medium heat to just below boiling point. Meanwhile, melt butter over low heat in a large saucepan. When melted, remove from heat and whish in the flour until well combined. Slowly whisk in the heated milk. Return to low heat and add salt and nutmeg. Continue stirring until the sauce reaches a boil. Cook for 3 minutes, stirring constantly. Remove from heat.
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