4 med. potatoes, peeled, 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 for 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 (you can smell it cooking). Blend milk, cornstarch, salt and pepper. Pour into pan with butter and garlic; cook, stirring until thickened.

Pour over potatoes in casserole. Bake at 350 degrees for 1 hour 15 minutes. Or bake at 300 degrees for 1 hour 45 minutes if baking along with a roast. Garnish with parsley.