Cheesy Scalloped Potatoes

• 1/4 cups Butter
• 4 cloves Garlic, Minced
• 1/4 cups All-purpose Flour
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Smoked Paprika
• 1/2 Tablespoons Dried Parsley
• 1 teaspoon Sea Salt
• 1/2 teaspoons Fresh Ground Black Pepper
• 1 cup Low Sodium Chicken Broth
• 2 cups 2% Milk
• 2 cups Freshly Grated Sharp Cheddar, Divided
• 1 cup Freshly Grated White Cheddar, Divided
• 2 pounds Russet Potatoes Peeled And Sliced In 1/8 Inch Rounds
• 2 pounds Yukon Gold Potatoes Peeled And Sliced In 1/8 Inch Rounds
• 1 Medium Sweet Onion Thinly Sliced

1. Preheat oven to 400u0b0F. Spray 9x13 inch casserole with olive oil or nonstick cooking spray.
2. In large skillet over medium low heat, melt butter. Add minced garlic and saute for 1 minute, stirring constantly. Slowly whisk in flour. Cook for 3 to 4 minutes, whisking constantly. Whisk in onion powder, paprika, dried parsley, salt and freshly ground black pepper.
3. Slowly whisk in chicken broth and milk, alternating between the two. Whisk until smooth, simmer for 5 minutes. Turn heat to low and slowly whisk in 1 1/2 cups sharp cheddar and 3/4 cup white cheddar. Simmer while you layer the potatoes.
4. Layer half of the potatoes and half of the onions in the casserole dish. Pour half of the cheese sauce over the potatoes. Layer the rest of the potatoes and onions and and pour the rest of the cheese sauce over.
5. Top with the remaining reserved cheese. Cover with foil and bake for 30 minutes. Uncover and bake for another 30 minutes or until it is nicely browned on the top and bubbly.

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Taken from tastykitchen.com/recipes/sidedishes/cheesy-scalloped-potatoes-3/ (may not work)