4 med. potatoes, peeled and sliced
1/4 c. minced onion
1/4 c. chopped parsley
2 tbsp. butter
1 clove garlic, minced or pressed
1 1/2 c. milk
1 1/2 tbsp. cornstarch
3/4 tsp. salt
1/4 tsp. pepper
Chopped parsley (garnish)

Arrange half the potatoes in a well buttered 2 quart casserole. Top with half the onion and half the parsley. Arrange remaining potato, onion, and parsley as a second layer. In saucepan, heat butter and add garlic. Saute 1 minute or until garlic releases its flavor. Blend milk, cornstarch, salt, and pepper. Pour into pan with butter and garlic; cook, stirring until thickened. Pour over the potatoes in casserole. Bake at 350 degrees for 1 hour or 300 degrees for 1 hour 45 minutes, if baking along with a roast. Garnish with parsley.

Note: For 8 servings, double ingredients but use only 2 2/3 cups milk.