Creamy Scalloped Potatoes

Creamy Scalloped Potatoes 2 T. butter 1/2 C. onion, finely chopped 2 large cloves garlic, minced 3 T. all purpose flour 1 C. chicken broth 1 C. milk 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. smoked paprika 1/8 tsp. dry mustard powder 1/4 C. grated parmesan cheese 4 medium size gold potatoes, sliced really thin 2 C. graded cheddar cheese Melt the butter in a pot over med. high heat, add the onions and cook for 5 minutes. Stir in the garlic, cooking for 1 minute. Whisk in the flour, cooking for 30 seconds while whisking. Whisk in the broth, milk and seasonings. Continue to whisk, not allowing the mixture to boil until thickened (boiling can often cause the mixture to separate when baking). Remove from the heat and stir in the parmesan cheese. Spray a 2.5 quart baking dish with cooking spray and layer half of the potatoes, overlapping, in the bottom. Top with half of the sauce and half of the cheddar cheese. Repeat with another layer of potatoes, sauce and cheese. Cover tightly with tinfoil and bake in a 400 degree oven for 40 minutes. Uncover and bake for 20-25 more minutes until potatoes are tender. Pop under the broiler for a minute to brown up the top if desired. Let sit 5 minutes before serving.