Scalloped Potatoes

• Preheat the oven to 375F and grease a 9 x 13 casserole dish.
• Thinly slice the potatoes and onions, if using.
• Make the bechamel sauce as indicated below.
• Mix the Parmesan cheese, breadcrumbs, and room temperature butter in a small dish. Set aside.
• Spread a few spoonfuls of bechamel sauce over the bottom of the casserole dish.
• Layer the potatoes in an ornate manner. Sprinkle with the onions. Spread bechamel sauce over the potatoes. Repeat this process until the potatoes are gone.
• Cover the casserole dish tightly with foil and bake for 40 minutes. Uncover and spread with the Parmesan and buttered breadcrumb mixture.
• Bake uncovered for 20 minutes until beautifully golden brown. Allow to rest for 10 minutes before serving.

For the bechamel sauce:

• Place the butter in saucepan and let it melt.
• Add the flour and stir it constantly for 1-2 minutes.
• Add the milk to the pot, whisking it continuously. Continue to cook over a low flame for3-4 minutes until the sauce thickens. Turn off the heat, mix in the salt and pepper.