Rib Roast and Creamy Scalloped Potatoes

I had a piece of rib roast leftover from making stroganoff, so I popped it in tonight with a little garlic, rosemary, s&p for a quick roast at 350.  It's only 1 lbs, so it will be a short roast.

I'm also using a recipe from I believe Tasty, as it was a saved video on my FB feed:

3-4 yukon golds ( I used russets 'cause I'm trying to get rid of them!)
1T butter
2 minced garlic cloves
1T flour
1 C milk
1tsp salt
1/2 tsp pepper
Parmesan (about 1/4-1/2 c)
Parsley

Mandolin slice the potatoes to 1/16th thick and layer in a small casserole. Melt butter and add garlic. Then add flour to make a roux. Stream in the cup of milk, and add s&p. Cook until reduced and thickened/bubbly.  Layer slices in the casserole and pour the cream sauce on top. Top with parmesan cheese. Bake 1 hr at 350.  Sprinkle with parsley to serve.

 Pre Roasting Prep

Used a small stoneware baker

Waiting to reduce the sauce