Creamy Scalloped Potato Casserole

Ingredients

• 4-5 medium size potatoes, peeled and thinly sliced
• 1 medium onion, peeled, halved and thinly sliced
• 1/4 cup all purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 3 cups milk
• 6 Tablespoons butter, cubed, divided
• 2 cups grated cheddar cheese
• 1/4 cup freshly chopped parsley greens

Directions

1. Preheat the oven to 375F degrees.
2. Grease a 9x13 inch baking dish with a little butter.
3. Peel, rinse and slice the potatoes into thin rounds.
4. Peel a medium size onion, cut in half and then cut into thin slices.
5. In a small bowl, combine the flour, salt and pepper.
6. Heat the milk gently in a saucepan over low heat.
7. Layer a third of the potatoes in the bottom of the prepared pan.
8. Top with half of the sliced onions.
9. Sprinkle half of the flour mixture over the onions and dot with 3 tablespoons of the butter.
10. Top with 1/2 cup of the cheddar cheese.
11. Repeat layers once.
12. Top with the remaining potatoes and the remaining 1 cup of cheese.
13. Carefully pour the milk over potatoes. You may use less than 3 cups of milk, depending on the size of your casserole dish.
14. Pour in enough milk to cover the potatoes, but not so much that it will overflow the pan.
15. Cover the pan with aluminum foil, place into the preheated oven and bake for 45 minutes. Uncover and bake for an additional 30 minutes, or until potatoes are fork-tender.
16. Garnish with freshly chopped parsley.