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Preheat the oven to 400 degrees Fahrenheit.
Preheat a pan to medium heat. Add ½ stick of butter or 4 TBSP to the pan. Add sliced onions to the pan and cook for 3-4 minutes.
Add flour to the pan and whisk. Cook for 2 minutes while whisking and then add heated milk or heavy cream slowly to the roux, whisking simultaneously.
Cook the sauce for 2-3 minutes and turn the heat off.
Peel the potatoes and slice into ⅛ inch thick slices. Evenly distribute the potatoes in a baking dish in rows. After one layer, add salt and pepper to the layer, then repeat with the next layer of potatoes.
Add the roux on top of the layered potatoes and cover with aluminum foil.
Place in the oven for 45 minutes on 400 degrees Fahrenheit. After 45 minutes, remove the aluminum foil and cook for an extra 15-20 minutes long or until golden brown and crispy.
Let rest for 5-10 minutes and garnish with parsley. Enjoy.