Microwave Scalloped Potatoes

4 servings; 185 cal; ~20 mins

1.25 lbs potatoes, peeled and sliced (use thin on mandolin)

½ cup chopped onion

1 tsp garlic

1 tablespoons butter

1.5 tablespoons all-purpose flour

1/2 tsp salt (yes add even for low sodium; it's in MFP)

pepper

1 cups milk (17 g Kroger Instant Non-Fat Dry Milk) (3/4 liq was not enough. Had to add more during cooking. Try starting with 1 cup next time.)

1 pinch ground paprika

½ teaspoon dried parsley

Notes: Use round glass dish with high sides as stirring is messy in a square casserole dish. Use silicone cover.

Melt butter and mix with spices and milk (except parsley).
Place potatoes and onion in a large microwave-safe dish.
Pour milk over the potatoes and mix (there should be a decent amount of liquid to create a sauce).
Cook in the microwave on high setting until potatoes are tender, about 18 minutes, stirring every 5 minutes.
Allow potatoes to rest for 5 minutes before sprinkling with parsley for serving.