| 6 | Cups | Red potatoes, thinly sliced & unpeeled |
| 1 | Small | Onion, chopped |
| 1 | Small garlic clove | Minced |
| 2 | Cups | 1% milk |
| 1 | Tbsp. | Cornstarch |
| 1/8 | Tsp. | Fresh ground white pepper |
| 1/8 | Tsp. (opt) | Salt |
| 1/3 | Cup | Parmesan cheese, grated - more if you like |
Coat a 2-quart casserole with nonstick spray. Add the potatoes, onions and garlic; mix well. Set aside.
In a medium saucepan, whisk together the milk, cornstarch, pepper and salt. Bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low and cook for 1 minute, or until the sauce has thickened. Reduce the heat to low and gradually whisk in the parmesan cheese, stirring vigorously to break up any lumps. Cook for 1 minute.
Pour the sauce over the potato mixture and stir well. Cover and bake at 350degrees for 1 1/4 hours, or until the potatoes are tender. (for a crusty top, remove the cover during the last 20 minutes of baking). Remove from oven and allow to cool slightly.