The Best Scalloped Potatoes I Ever Had

The best Scalloped Potatoes I ever had were at a fancy restaurant a couple of years ago. I went home and the next day tried to duplicate what I had tasted. Alot of it had to do with the combination of textures which I think makes recipes successful, besides flavor. Here is what I came up with:

Potatoes
- chop potatoes very thinly, lay flat across a pan pre-drizzled with Olive Oil, then drizzle over the potatoes Olive Oil, Lemon Juice, and salt

- put potatoes in the oven at 375 degrees, watch them and when they start to get dried out sprinkle grated Parmesan Cheese over them liberally, let cook more so Parmesan is starting to brown, then pull out of the oven

Sauce
- while the potatoes are cooking, cook onions cut into medium sized strips and 2-3 cloves of chopped garlic in butter and Olive Oil, let them get real soft
- add to you pan 1 Tbsp of lemon juice, 1 cup of cream, 2 cups of Cheddar Cheese, stir and let get saucy, you may need to add more cream or more cheese to get the right consistency.
- add the potatoes and sauce into a casserole dish and cook in the already heated oven at 375 degrees for 10-15 minutes. You may want to add shredded Parmesan Cheese on the top to crisp up for the last 2 minutes.