Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes feature thinly slice layered potatoes topped with a cheesy béchamel sauce made of milk, butter, flour, onion, and cheese.

5-6 medium potatoes, thinly sliced

4 tablespoons butter

4 tablespoons flour

1/3 cup onion, chopped

2 cups milk

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups grated cheddar cheese, divided

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Preheat oven to 350°. Coat a 2 quart casserole or pie dish with cooking spray.

Layer thinly sliced potatoes in casserole dish.

In a medium sauce pan melt butter over medium heat. Add onions and cook until tender, about 4-5 minutes. Whisk in flour, salt and pepper; cook for 1-2 minutes. Whisk in milk and heat to a boil, stirring constantly, boil one minute. Remove from heat, stir in 1 1/2 cups cheese. Pour over potatoes, top with remaining 1/2 cup cheese.

Bake for 60 minutes or until potatoes are tender and cheese is browned. Let stand 5-10 minutes (sauce will thicken as it cools).