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Prep Time:
25 mins
Cook Time:
1 hr
Stand Time:
15 mins
Total Time:
1 hr 25 mins
Servings:
12
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Ingredients
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1/4 cup butter
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3 cloves garlic, minced
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1/4 cup all-purpose flour
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4 cups whole milk
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1 tablespoon Dijon mustard
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2 teaspoons Worcestershire sauce
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1 teaspoon salt, divided
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1 teaspoon freshly ground black pepper, divided
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2 teaspoons lemon zest
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2 tablespoons lemon juice
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3 pounds russet potatoes, peeled and sliced 1/8-inch thick
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1 cup thinly sliced onion
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1 cup grated Parmesan cheese
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chopped fresh chives, for garnish
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cracked black pepper, for garnish
Directions
Gather all ingredients.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Melt butter in a medium saucepan over medium heat. Add garlic and cook 30 seconds. Stir in flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk, mustard, Worcestershire sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, whisking constantly, until thickened and bubbly, then continue to cook and whisk 2 minutes more. Whisk in lemon zest and lemon juice. Remove from heat.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Line bottom of prepared dish with 1/3 of potato slices; sprinkle with 1/4 teaspoon each salt and pepper, followed by 1/3 of onion slices, 1/3 of Parmesan cheese, and top with 1/3 of sauce. Repeat layers once more. Finally top with remaining potatoes, salt, and pepper, followed by remaining onion slices, and sauce.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Sprinkle with remaining Parmesan cheese.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Bake, uncovered, until potatoes are tender and top is golden brown, 50 to 60 minutes. Let stand 15 to 20 minutes before serving.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Garnish with chives and/or cracked black pepper.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
I Made It
Nutrition Facts (per serving)
250
Calories
9g
Fat
34g
Carbs
9g
Protein
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Nutrition Facts
Servings Per Recipe
12
Calories
250
% Daily Value *
Total Fat
9g
12%
Saturated Fat
5g
26%
Cholesterol
25mg
8%
Sodium
452mg
20%
Total Carbohydrate
34g
12%
Dietary Fiber
3g
11%
Total Sugars
6g
Protein
9g
17%
Vitamin C
12mg
13%
Calcium
194mg
15%
Iron
2mg
9%
Potassium
801mg
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
