Scalloped Potatoes

I am in love with this recipe. I have made this many times over the years and it is perfect every time I make it. I like to serve this as a side dish with pork or a roast. The creamy sauce covers each potato to the perfect consistency, which I believe is the secret to a perfect scalloped potato.

Ingredients:

• 4 to 6 medium gold potatoes {unpeeled}, sliced into 1/4 inch rounds
• 1 medium yellow onion, peeled and sliced into rings
• 2 cups heavy whipping cream or milk
  
• 2 cups sharp cheddar cheese, shredded
• 1/4 cup butter {1/2 stick}, cut into 4 squares
  
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp pepper

1. Preheat oven to 400 degrees.
   
2. Lightly grease a 2 or 3 quart casserole dish. Place half of the potatoes in the casserole dish, making a few even layers. Place the onion rings evenly across the top of the potatoes. Continue to cover the onions evenly with the remaining potato slices.
3. In a medium saucepan over medium heat, melt the butter. Combine the flour, salt and pepper with the butter and whisk together about 1 to 2 minutes. Stir in whipping cream or milk and cook until mixture thickens, stirring constantly.
   
4. Stir in cheese and cook until melted.
   
5. Pour cheese over potatoes evenly, making sure cheese gets in between the crevices of each potato.
6. Cover casserole dish with foil and bake in oven for 1 hour and 20 minutes.
7. After an hour and 20 minutes, remove foil and cook for another 7 to 10 minutes uncovered to brown.
   
8. Sprinkle with salt and pepper to serve, if desired.
   

Enjoy!

{Tip!} Use a slotted spoon to serve if too saucy.