8 small to medium potatoes (white or red-skinned work best)
1 tablespoon salt
4 tablespoons butter + a little to butter your baking dish
4 tablespoons all-purpose flour
1 medium onion, diced
2 tablespoons fresh flat leaf parsley, finely chopped
1 teaspoon garlic salt + extra for sprinkling
1/4 teaspoon black pepper + extra for sprinkling
3 cups whole milk or half-and-half (don’t go with less fat)
1 cup shredded cheddar cheese + extra for sprinkling
Melt the butter in a medium sauce pan over medium heat. Add the onions, 1/4 teaspoon pepper, 1 teaspoon garlic salt, and 1 tablespoon parsley. Sauté until they become translucent, about 8 minutes.
Place a layer of potato slices in the bottom of the baking dish. Sprinkle garlic salt, parsley and pepper on top, then spread 1/4 cup of the cheese sauce over the potatoes. Add another layer of potatoes, sprinkle garlic salt, parsley and pepper on top, then add 1/4 cup of cheese sauce. Repeat the steps until your potatoes are gone, or you reach 1″ below the top of your baking dish. Pour the remaining cheese sauce on top, and sprinkle with cheddar cheese.