Crispy Topped Scalloped Potatoes

Found the recipe for these online after having them at my class reunion recently.  They ROCK!  I thought both my kids would love them, but I have a 3yr old who judges things on how she thinks they look, lol.

CRISPY TOPPED SCALLOPED POTATOES     serves 6

1/2 cup chopped onion
1 Tbsp butter
2 cloves garlic, minced
1 can (10 3/4 oz.) condensed cream of chicken soup
1 cup milk
1/4 tsp dry mustard
1/4 tsp pepper
5 cups thinly sliced, peeled potatoes ( about 1 1/2 lbs)
1/3 cup freshly grated Parmesan cheese (divided)
2 1/2 cups Cheez-Its, crushed to 1 1/2 cups
1 Tbsp butter, melted

1.  In medium saucepan cook onion in 1 Tbsp butter until tender.  Stir in garlic.  Cook and stir for 30 seconds.  Stir in soup, milk, mustard and pepper.  Set aside.

2.  In 12x8x2-inch baking dish coated with cooking spray or shortening layer half the potatoes.  Drizzle with half of the soup mixture.  Sprinkle with 2 Tbsp. of the Parmesan cheese.  Top with remaining potatoes and remaining soup mixture.  Tightly cover.  Bake at 325*F for 1 1/2 hours or until potatoes are nearly tender.

3.  Meanwhile, in small bowl toss together reamining Parmesan cheese, Cheez-Its and 1 Tbsp melted butter.

4.  Carefully, remove cover from potatoes.  Sprinkle with cracker mixture.  Bake, uncovered, at 325F for 15 minutes or until potatoes are tender.  Let stand for 10 minutes.