A delightful twist on the classic cheesy potato dish, featuring a creamy sauce and a crispy topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Butter a 9x13-inch baking dish.
Use softened butter for easier application.
Slice the potatoes and onions thinly.
A mandoline slicer can help achieve uniform slices.
Layer one-third of the potatoes in the baking dish, followed by one-third of the onions, and sprinkle with salt and pepper. Repeat the layers two more times.
Press down gently on each layer to compact the ingredients.
In a saucepan, melt the butter over medium heat. Stir in the flour and cayenne pepper, cooking for 1 minute.
Stir constantly to prevent the roux from burning.
Gradually whisk in the milk, cooking until the sauce thickens, about 3 minutes.
Ensure the milk is at room temperature to avoid lumps.
Remove the saucepan from heat and stir in the cheddar cheese until melted.
Add the cheese in batches for smoother melting.
Pour the cheese sauce evenly over the layered potatoes and onions.
Use a spatula to spread the sauce evenly.
Combine the parmesan cheese and breadcrumbs, then sprinkle over the top.
For extra flavor, mix in some dried herbs like thyme or parsley.
Bake in the preheated oven for 35-40 minutes, until golden and bubbly.
Check halfway through and rotate the dish for even browning.
Let the dish rest for 10 minutes before serving.
Resting allows the sauce to set, making serving easier.
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