Wisconsin Machine Shed Scalloped Potatoes

3 cups milk (about)
1 tablespoon chicken base
1 small onion, chopped
1 small bunch parsley, chopped (about 1/4 cup)
1 tablespoon chopped garlic
2 teaspoons black pepper
4 tablespoons (1/2 stick) butter
1/2 cup flour
1/2 pound Swiss cheese, grated
2 1/2 pounds baking potatoes

In medium saucepan, combine milk, chicken base, onion, parsley, garlic and pepper. Bring to boil and simmer 5 minutes.

In small saucepan, melt butter. Add flour and cook 1 minute, stirring constantly.

Gradually add some of milk sauce to butter-flour mixture to thin, then add all back to medium saucepan. Cook, stirring constantly, until sauce thickens; if sauce seems too thick to cook and stir, add more milk in 1-tablespoon increments.

Remove from heat and gradually add cheese, stirring until melted. (Sauce will be thick.)

Preheat oven to 350 degrees.

Peel potatoes and cut into 1/8- to 1/4-inch slices.

In 4-inch-deep casserole that measures about 6 by 6 inches, mix potatoes and sauce. Cover with foil or lid and bake in preheated oven 50 to 60 minutes or until potatoes are fork-tender. Remove foil or lid and bake an additional 15 minutes or until top is browned. Serve directly from casserole.

Makes 8 to 10 servings.

Source: Wisconsin Machine Shed restaurant, N14-W24145 Tower Place, Pewaukee, WS.