• 1 1/4 cups soft fresh breadcrumbs
• 1/4 cup chopped fresh parsley
• 3 Tbsp grated parm cheese
• 2 tsp lemon zest
• 3 Tbsp butter
• 2 large sweet onions, halved and thinly sliced
• 3 cloves garlic, minced
• 3 1/2 cups milk
• 1 3/4 tsp salt
• 1 1/2 tsp dried Italian seasoning
• 1/8 tsp ground red pepper
• 1 (8 oz) pack shredded Italian 6 cheese
• 3 lbs baking potato peeled & thinly sliced

Preheat oven to 375 degrees. Combine first 4 ingredients in a small bowl.
Melt butter in a Dutch Oven over med/high heat, add onion & cook, stirring about 15 min. or until onions are caramel colored, add garlic, cook 1 min.
Stir in flour & cook, stir constantly, 1 min. Gradually whisk in milk and next 3 ingredients. Cook, whisking often 8-9 min or until mixture thickens. Remove from heat, whisk in cheese until melted and smooth.
Layer half of the potatos in a lightly greased 13x9 baking dish, pour 2 cups sauce over potatos in dish, repeat layer once.
Bake uncovered at 375, 1 hr & 10 min. until golden brown (fork tender ... toothpick comes out clean). Top with bread crumb mix during last 15 min. of baking, Let stand for 10 min.