Ingredients
4 russets sliced to 1/4 inch thick
1 onion chopped
3 T butter
3 T flour
1/2 t salt
2 C milk
1 1/2 C cheddar
Preparation
Preheat 400. Butter 1 quart casserole dish. Layer potatoes and onion and seasoning each layer with salt and pepper. In saucepan melt butter over medium heat. Stir in flour and salt. Stirring constantly for 1 minute. Whisk in milk and cook until thickened. Remove from heat and stir in cheese. (Keep fluid enough to flow around potatoes - or consider layering potatoes with cheese.) Cover with foil and bake 1 1/2 hours.
