Au Gratin Potatoes

Chef Jimi Penti shares from his recipe collection: Au Gratin Potatoes
Serves 4-6

2-2 1/2 pds Red skinned potatoes
2 tbsp Butter
1/2 cup Diced Onion
2 cloves Garlic
1 tbsp Parsely chopped
2 tbsp Flour
1/4 tsp Pepper
1 1/2 cup Milk
1 cup Shredded Sharp Chedder cheese

Process Peel potatoes and slice thinly. Rinse and cover with water in a medium saucepan. Bring to a boil; boil for 2 min.
Drain and rinse with cold water to stop cooking. In a saucean, melt butter over medium low heat. Add the diced onion and saute until tender; add minced garlic and parsley. Stir in flour and pepper until smooth. Gradually add milk, cooking and stirring over medium low heat until thickened. Stir in cheese until melted and sauce is smooth. Arrange potatoes in a 2 to 2 1/2 quart casserole, sprinkling layers with salt and pepper. Pour sauce evenly over pototoes. Cover dish and cook at 350 degrees for 40 min.

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