Scalloped-AuGratin Potatoes

1/4 C butter

1 large onion

2 cloves minced garlic

1/3 C flour

2 C heavy cream

1 can cream of mushroom soup

1 C chicken broth

3 lbs potatoes, peeled and sliced 1/8" thick

Salt & pepper

Preheat oven to 350

Sauce--

1. To make the sauce, add butter, onion, and garlic to a medium pan. Cook over medium heat until onion is softened.  Add flour and cook for 1-2 minutes.

2.  Reduce heat to low.  Combine milk and broth.  Add a small amount at a time whisking to thicken.  The mixture will become very thick.  Add soup and continue adding a little bit of liquid at a time whisking until smooth.

3.  Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. 

Assembly--

1. Grease a 9"x13" baking dish.  Place 1/3 of the potatoes in the bottom and season with salt and pepper.  Pour 1/3 of the cream sauce over top.

2.  Repeat layers ending with cream sauce.  Cover and bake for 45 minutes.

3.  Uncover and top with cheese, if desired.  Bake for an additional 35-45 minutes or until golden brown and potatoes are tender.  Broil for 3-4 minutes to obtain golden top, if desired. 

4.  Allow to rest for 15 minutes before serving.