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| 3 tbsp | |  | | butter | | | | 50 ml | | 1 | | | | onion, finely chopped | | | | 1 | | 1 tbsp | | | | all-purpose flour | | | | 15 ml | | 1 1/2 cups | | | | milk | | | | 375 ml | | 2 tbsp | | | | chopped fresh parsley | | | | 25 ml | | 1 tsp | | | | salt | | | | 5 ml | | 1/2 tsp | | | | dry mustard | | | | 2 ml | | 1/4 tsp | | | | pepper | | | | 1 ml | | 4 cups | | | | thinly sliced peeled potatoes (about 4 potatoes) | | | | 1 L |
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| In a 4-cup (1L) measure, microwave 1 tbsp (15 mL) of the butter at High for 30 to 40 seconds or until melted. Stir in onion; microwave at High for 2 to 4 minutes or until softened, stirring once. Blend in flour.
Gradually whisk in milk; microwave at High for 5 to 8 minutes or until mixture comes to boil and thickens slightly, whisking 3 times. Whisk in parsley, salt, mustard and pepper.
In 8-cup (2 L) casserole, combine potatoes and sauce; dot with remaining butter. Cover and microwave at Medium-High (70%) for 20 to 25 minutes or until potatoes are tender, stirring 3 times. Let stand, covered, for 3 minutes. Makes 4 – 6 servings.
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