Creamy & Cheesy Au Gratin Potatoes

You will need:
6-7 medium potatoes, thinly sliced into 1/ 8th inch rounds
1/ 2 onion, cut into slices
For the sauce:
2 tablespoons salted butter
1/ 4 cup all-purpose flour
1 1/ 2 cups skim or whole milk
8 ounces sharp cheddar cheese
1/ 2 teaspoon garlic powder
3/ 4 teaspoon salt, plus more to taste
Ground black pepper
For topping:
1/ 2 cup sharp cheddar
1/ 4 cup grated parmesan
To garnish:
Fresh chopped parsley

Method:
Preheat the oven to 375 degrees. Spray a 2 quart square baking dish (or an 8×12) with nonstick cooking spray or grease with butter or oil. Place sliced potatoes in three tight slanted rows as indicated in the photos. You don’t want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them. Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary. Pour the sauce evenly over the potatoes and onions to cover them. Don’t worry; the sauce will get nice and creamy while baking. Cover the pan with foil, then bake for 45 minutes. After 45 minutes, remove foil, sprinkle top of potatoes with 1/ 2 cup shredded cheddar and 1/ 4 cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done, and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley.

Tips: You can use regular cheddar and mozzarella on top if you wish.