3 med. potatoes, cut into 1/4 inch thick slices
1/2 c. water
1 tbsp. butter
1 clove garlic, minced
1 tbsp. all-purpose flour
Dash pepper
1/2 c. milk
1/2 c. shredded American cheese
1/2 of a 3 oz. can French fried onions, coarsely chopped
2 tbsp. snipped parsley

In a 1 1/2 quart casserole combine the potatoes and water. Cook, covered, on 100% power (high) for 7 to 9 minutes or until the potatoes are just tender, stirring twice. Let stand, covered, while preparing the cheese sauce.

Cheese Sauce: In a 2 cup microwave-safe measure cook butter and garlic, uncovered, on high for 35 to 40 seconds or until butter is melted. Stir in flour and pepper. Stir in milk. Cook, uncovered, on high for 1 to 2 minutes or until thickened and bubbly, stirring every 30 seconds. Stir in cheese until melted.

Drain the potatoes. In the 1 1/2 quart casserole gently toss together the potatoes and the cheese sauce. Combine the onions and parsley and sprinkle atop casserole. Cook casserole, uncovered, on high for 2 to 3 minutes until heated through. Makes 4 servings.