Delmonico Potatoes

8 medium potatoes, peeled, chopped
6 Tbsp butter
6 Tbsp all-purpose flour
2 1/2 cups half and half
2 Tbsp dried onion
2 tsp dried parsley, divided
1/2 tsp garlic salt
1/4 tsp black pepper
2 cups shredded Cheddar cheese, divided
1/2 cup bread crumbs
2 Tbsp butter, softened

Combine potatoes and enough eater to cover in a large saucepan. Bring to a boil over medium-high heat. Boil just until tender, about 15 to 20 minutes, drain.
Preheat over to 350. Grease a 13x9 baking dish.
For the sauce, melt 6 Tbsp butter in a medium saucepan over medium heat. Stir in flour. Cook, stirring continually, until mixture is smooth. Add half and half gradually, stirring continually. Increase the heat to medium-high.
Cook, stirring continually, until thickened, about 4 minutes. Add onion, 1 tsp parsley, garlic salt, and black pepper and mix well. Stir in 1 cup Cheddar.
Combine potatoes and sauce in a large bowl and mash to mix well. Spoon into the prepared baking dish. Sprinkle with the remaining Cheddar.
Combine bread crumbs and softened butter in a small bowl and mix well. Sprinkle on top of Cheddar. Sprinkle with the remaining parsley. Bake for 25 minutes.