Scalloped Potatoes

Preheat oven to 350 degrees F. Put a pot of salted water to boil on top of stove. Slice potatoes and drop into boiling water over high heat. Remove potatoes after about 8 to 10 minutes in heating water, or when just beginning cook. Pour water off potatoes and add cold water to pot, to stop cooking. When potatoes are cool, drain well.

Heat milk in microwave until scalded, or just under boiling point. While milk is heating, saute onions in one tablespoon butter over very low heat until transparent. Prepare a roux. Melt 3 tablespoons butter in a saucepan and whisk in flour over lowheat. Let roux cool for 1-2 minutes, stirring frequently (do not let roux brown). Add garlic and saute in roux for 30 seconds (do not brown). Gradually whisk in hot milk, making sure there are no lumps. Heat over medium heat, stirring until thickened and bubbly. Add parmesan cheese. Remove from heat.

Spray a 9“ x 13” pan with no-stick spray. Layer potatoes (overlapping, sprinkle with salt, and then a thin layer of onions. Repeat until all the potatoes and onions are gone. Finish with sauce. Cover pan with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until potatoes test done with a fork. Top of casserole will be golden. This dish can be served immediately or reheated.