A delightful potato casserole with a creamy Parmesan sauce and a touch of blue cheese for a rich and flavorful dish.
Preheat your oven to 450°F (230°C).
Ensure the oven is fully preheated before baking for even cooking.
In a saucepan, melt the butter over medium heat.
Use a heavy-bottomed saucepan to prevent burning.
Whisk in the flour and cook, stirring constantly, for 2 minutes.
Stirring constantly prevents lumps from forming.
Gradually whisk in the cream and chicken broth until smooth.
Add the liquids slowly to maintain a smooth consistency.
Cook the mixture, stirring, until it thickens.
The sauce is ready when it coats the back of a spoon.
Stir in the Parmesan cheese, salt, and white pepper.
Taste and adjust seasoning as needed.
Fold the potatoes into the sauce until evenly coated.
Ensure all potato slices are well coated for even flavor.
Transfer the mixture to a buttered baking dish.
Spread the mixture evenly for consistent baking.
Mix the blue cheese with melted butter and paprika, then sprinkle over the top.
Distribute the topping evenly for a uniform crust.
Bake in the preheated oven until the cheese melts and the top is golden, about 12-14 minutes.
Keep an eye on the dish to prevent over-browning.
Let cool slightly before serving. Enjoy your creamy Parmesan potato bake!
Allowing the dish to cool slightly helps the flavors meld.
