The Best Scalloped Potatoes

Ingredients:

4 Russet Potatoes, peeled, washed and thinly sliced
1 onion, thinly sliced
3 tbs butter
3 tbs all purpose flour
1 1/2 C milk
1 pinch of nutmeg
Salt, pepper, garlic, dried thyme to taste
Parsley

Directions - Preheat oven to 375 degrees

1. Spray cast iron skillet or casserole dish with Pam
2. Using a mandolin (or slice thinly with a sharp knife) - slice your potatoes into about 1/4 inch thick slices. - Slice onions into thing rings.
3. In a saucepan, melt butter over medium heat.
4. Mix in the flour and stir constantly with a whisk for one minute.
5. Season with salt, pepper and garlic powder.
6. Stir in milk. Cook until mixture has thickened. Add in thyme and 1/4 C cheese,  continue stirring until melted.
7. Ladle a little amount of the cheese mixture into the skillet to coat the bottom. 8. Next, add a layer of potatoes, followed by onions, and topped with cheese. 9. Repeat this layering process until your skillet is mostly full. Top with 1/4 C of cheese, paprika and dried parsley. 
9. Bake for 1 hour or until potatoes are tender and cheese is browned. (If it’s browning too quickly, put aluminum foil on top and continue baking)  

Let stand @ 20 minutes before serving.