Preheat your oven to 350°F and lightly butter a small baking dish (approximately 8x8 inches or similar). While the oven heats, mince your garlic cloves fresh—I find that freshly minced garlic releases so much more flavor than pre-minced. Have all your ingredients measured and ready before you start cooking the sauce, as it comes together quickly.

Melt the remaining butter in a small saucepan over medium heat and add the minced garlic, cooking for about 1 minute until fragrant. Sprinkle the flour over the butter and garlic, stirring constantly for 1-2 minutes to create a smooth paste (this is called a roux and it prevents lumps in your sauce). Gradually pour in the milk while whisking continuously, then add the salt, pepper, and onion powder. Continue stirring until the sauce thickens and reaches a gentle boil, about 3-4 minutes—it should coat the back of a spoon.

While the sauce simmers, slice your potatoes into thin, even 1/8-inch rounds—I like to use a mandoline or sharp knife for consistency, which ensures they cook evenly. Arrange the potato slices in the buttered baking dish in slightly overlapping layers, distributing them evenly across the bottom.

Pour the béchamel sauce from Step 2 evenly over the layered potatoes, making sure it flows between the layers and covers everything. Sprinkle the Kraft grated parmesan generously over the top—I prefer it for this dish because it gets deliciously salty and crispy on the surface. Bake uncovered at 350°F for 50-60 minutes until the potatoes are fork-tender and the top is golden brown.

Remove the baking dish from the oven and let it rest for 2-3 minutes before serving—this brief rest allows the sauce to set slightly so it won't run all over the plate. Garnish with fresh parsley for color and a fresh flavor contrast.