Scalloped Potatoes

6 to 7 medium potatoes, thinly sliced
1 to 2 medium onions, thinly sliced
3 tbsp flour
3 tbsp butter, or margarine
2 cups warm milk
1/2 tsp salt, or to taste
1 tsp pepper, or to taste
1 tsp Italian seasoning
1 garlic clove, minced
1/4 cup grated fresh Romano or Parmesan cheese

Preheat oven to 350F. Spray a 9x13-inch pan with no-stick spray.

In saucepan, melt butter and whisk in flour on medium heat. Let cook for 1-2 minutes.

Add salt, pepper, Italian seasoning and garlic. Gradually whisk in milk, making sure there is no lumps. Heat and cook, stirring until thickened and bubbly. Add cheese.

Remove from heat Layer potatoes, (overlapping), then a thin layer of onions in prepared pan. Pour some of the sauce over and repeat procedure until all the potatoes and onions are gone. Finish with sauce. If you run out of sauce, add milk to last remaining sauce to thin and pour over top. Cover pan with foil.

Bake for 45 minutes.

Remove foil and bake for another 15 minutes or until top is golden. Check for doneness with fork or end of knife to ensure potatoes are done.