Ingredients:

• 4-5 yukon gold potatoes (about 2lbs)
• 1 big onion
• Bunch of fresh parsley
• 1 cup of grated parmesan
• 1.5 cups of milk
• 3 tablespoons of flour
• 3 tablespoons of butter
• Ground black pepper to taste
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: peel potatoes, don’t rinse them (or pat dry with pepper towel if you do):

   

2. Warm up sauce pan over medium heat, melt butter:

   

3. Clean and chop onion, add it to the pot, fry onions over moderate heat until softened and transparent, stir from time to time:

   

4. Add flour in:

   

5. Cook flour together with onions constantly stirring to prevent burning for about 2 minutes:

   

6. Gradually whisk in all milk, bring pot content to light simmer and cook until thickened, then remove from the burner:

   

   

7. Add 3/4 cup of parmesan to the sauce pot:

   

8. Season with salt and ground black pepper to taste:

   

9. And mix everything:

   

10. Chop green parsley:

    

11. Preheat oven to 375F. Slice potatoes thin, I used my mandoline on ⅛ inch setting and cut resistant kitchen gloves to keep my hands safe, but you can use knife too, it will take a bit more time though:

    

12. Spread a bit of sauce on the bottom of the baking pan and layer half of all potato slices in it:

    

13. Sprinkle with salt and ground black pepper:

    

14. Cover with half of sauce:

    

15. Layer all chopped parsley:

    

16. Layer remaining potato slices:

    

17. Season with salt and ground black pepper again:

    

18. Top with remaining sauce:

    

19. And dust with remaining parmesan cheese:

    

20. Put to the preheated oven for 35-45 mins (or until potatoes are tender to your liking):

    

21. Serve scalloped potatoes as a side dish: