We call this ‘Amish Compliment Collector’ because it’s a hit every time I make it, which was three times last week!

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a paste.
Gradually whisk in the milk and cream, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens, about 5 minutes.
Season the sauce with salt, pepper, and nutmeg. Remove from heat and stir in the cheddar cheese until melted and smooth.
Layer half of the sliced potatoes in the prepared baking dish, followed by half of the sliced onions.
Pour half of the cheese sauce over the potatoes and onions, spreading it evenly.
Repeat with the remaining potatoes, onions, and cheese sauce.
Sprinkle the Parmesan cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender.

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Allow the dish to cool for a few minutes before serving.
Variations & Tips
For a bit of smokiness, try adding cooked and crumbled bacon between the layers of potatoes. You can also experiment with different cheeses, such as Gruyère or Swiss, for a unique flavor profile. If you prefer a lighter version, substitute half of the milk with chicken broth. For a vegetarian twist, add sautéed mushrooms or spinach to the layers.

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