Ingredients

• 5 tablespoons butter or 5 tablespoons margarine, divided
• 1/4 cup all-purpose flour (I use a gluten-free flour blend for my daughter)
• 1 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 3 cups milk
• 6 cups peeled thinly sliced potatoes
• 1 (3 ounce) package bacon bits (or 6 slices cooked,crumbled bacon)
• 1 small onion, chopped
• 1 cup mozzarella cheese, divided

Instructions

1. Slice potatoes, and mix with bacon bits, and chopped onion in a large bowl. In a small bowl mix the flour, parsley flakes, salt, thyme, and pepper. In a saucepan on low, melt 4 tablespoons of the butter and stir in the flour mixture until smooth. Gradually add in the milk, stir continually, and just bring to a boil, then turn burner off.

2. Place 1/2 of the potatoes in a 13x9 pan or larger oven safe bowl, and sprinkle 1/2 cup of mozerella cheese over the potatoes. Add the remaining potatoes on top, and sprinkle with the remaining 1/2 cup of mozerella cheese. Pour the mixture from the saucepan over the dish of potatoes, and cut the remaining tablespoon of butter into small pieces and place them on top of the potatoes. I usually add a few sprinkles of bacon and parsley on top to make it look pretty. Bake in a 375 degree oven for 60-75 minutes depending on your oven.