Cheesy Scalloped Potatoes

Ingredients

1 cup chopped onion

1/3 cup unsalted butter (5 and 1/3 Tablespoons)

1/3 cup all-purpose flour

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 cups milk

About 9 medium russet potatoes (or 2 1/2 lbs.) peeled and thinly sliced

2 1/4 cups shredded cheese (sharp cheddar is our favorite)

Directions

1. For sauce, cook onion in butter until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cheese until melted through. Remove from heat. Taste and add more salt or pepper if desired.

2. Place half of the sliced potatoes in a greased (I used cooking spray) 9x13 inch baking dish. Cover with half of the sauce. Repeat layers.

3. Bake covered with aluminum foil in a 350 degree oven for 45 minutes. Uncover; bake and additional 40-50 minutes more or until potatoes are tender.

4. Let stand 10 minutes uncovered, before serving.

Makes 10 servings

Kitchen helps:

I used a 1.5 mm insert on the mandoline to slice the potatoes.

You can use other types of potatoes like red, white, or yellow and/or change the type of cheese to something like swiss or gruyere.

Adapted from Better Homes and Gardens Cookbook

Printed from mybiscuitsareburning.blogspot.com