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Stacey's Scalloped Potatoes

An old time staple shared by Stacey Messina Weiss

2 large russet potatoes, sliced thin
1/2 yellow onion, finely chopped
1 t garlic powder
1 t paprika
1 T parsley flakes
salt & pepper to taste
3 T butter
1/3 cup flour
1 can cream of mushroom soup
2 cups shredded sharp cheddar cheese
2 cups milk

Preheat oven to 350F

In 2 qt pan, melt butter. Slowly add flour whisking until thoroughly blended and smooth.

Add milk slowly and whisk until blended.

Add can of soup, onions and salt & pepper. Add cheese and stir until mixed in.

Let sit on low heat until cheese starts to melt. Prepare a casserole dish and add 1 cup of the sauce.

Layer all sliced potatoes evenly. Cover with remaining sauce.

Sprinkle top with paprika and parsley.

Bake 55-60 minutes until potatoes are soft and sauce is thick and bubbly.

Let cool 5 minutes.

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