Cheesy Potatoes and Onions
A creamy, cheesy potato and onion layered version of the classic dish, potatoes au gratin.
6 medium potatoes (3 pounds), peeled and thinly sliced
1 large onion, thinly sliced and separated into rings
1 (6-ounce) package process American cheese slices
3/4 teaspoon salt - divided use
3/4 teaspoon ground black pepper - divided use
1 cup (4 ounces) shredded cheddar cheese
1/4 cup butter or margarine
1/4 cup all-purpose flour
3 cups warm milk
- Cook potato in boiling water to cover 5 minutes; drain.
- Layer one-third potato slices, one-third onion slices, and one-third cheese slices in a lightly greased 13- x 9-inch baking dish. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Repeat layers twice with remaining potato, onion, cheese slices, salt, and pepper. Top with cheddar cheese.
- Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth. Remove from heat; pour over potato mixture.
- Bake in a preheated oven at 400°F (205°C) for 35 minutes or until golden. Let stand 10 minutes before serving.
Makes 10 to 12 servings.