Red Potato Scallop Casserole

Mark LOVES potatoes and I am always looking for different ways to serve them. This casserole checks all the boxes - makes a lot and is good as leftovers, is easy and tastes delicious. I have made this a few times and realize that in future, I would skip the goat cheese and just use extra parmesan cheese in the layering.

Ingredients

6 to 10 small to medium red potatoes
red onion
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
1 tsp garlic powder
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves

Steps

Preheat oven to 400°F.
Lightly grease a 1 1/2- to 2-quart casserole dish with a drizzle of olive oil.
Use a mandoline or chef's knife to slice the potatoes and onion into very, very thin slices, 1/8-inch thick or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
Place a third of the onion and potato slices in the bottom of the dish — season with salt and pepper and garlic powder.
Top with half of the goat cheese, scattered evenly in large chunks (or parmesan). Repeat with another third of the vegetables, seasoning again with garlic, salt and pepper and topping with the other half of the goat cheese (or parmesan).
Finish by layering on the final third of the vegetables and seasoning with garlic, salt and pepper.
Pour the milk over the entire dish.
Top with the Parmesan cheese.
Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil.