Savory scalloped potatoes

• 4-6 red or yukon gold potatoes
• 1 large onion or 4-6 scallops
• 1/4 cup bread crumbs
• 1/2 cup grated parmesan cheese
• 1 tbsp minced garlic
• Olive oil
• 1/2 tsp salt
• 1/2 tsp pepper

Slice the potatoes thin. I use a mandolin on the larger slice blade. This can also be done in a food processor if you have one with the right size blade and capacity. Slice the onion or shallot the same size. Toss the onions and potatoes in a bowl with garlic, salt, pepper and enough olive oil to coat them all lightly. Put entire mixure into a casserole dish and bake, covered, at 350 degrees for 30 minutes. Mix bread crumbs and cheese together. Add 1-2 tsps olive oil and mix well so that you have a crumb topping. Uncover casserole and sprinkle topping onto the potato and onion mixture. Bake another 10 minutes or until lightly browned.