Last revised: 23.Sep.07
Those of you that know how I cook, know that I work only with fresh, natural ingredients. You can serve these tasty potatoes with burgers, roast beef, pork, or just about any meat or poultry. Although not quite as low-carb as most of my recipes, this one can still find a home in the carbohydrates restricted way of eating. Just use smaller portions, and don't do it too often.
Serves: 4 - 6
Scrub potatoes (I don't peel) and slice thinly.
Melt butter over medium-low heat in a sauté pan; add the onion and sauté until tender. Then add the garlic and parsley. Stir in the until smooth. Gradually add milk, cooking and stirring over medium-low heat until thickened. Stir in cheese until melted and sauce is smooth.
Arrange sliced potatoes in a 2 to 2-1/2-quart covered casserole, sprinkling layers with salt and pepper. Pour sauce evenly over potatoes.
Cover and cook at 350°F for 40 to 50 minutes, or until potatoes are tender.