6-8 large russet potatoes, peeled and thinly sliced
1 large yellow onion thinly sliced
2 tablespoons butter
¾ cup flour (you can use all purpose, I usually use a whole grain flour, but both work fine)
2-3 cups milk
3 cups shredded cheddar cheese
kosher salt
Preparation Instructions
Preheat the oven to 400˚.
Melt the butter in a large saucepan over medium heat.
Once the butter is melted, add the flour and stir until it makes a paste.
Add 2 cups of the milk about a ¼ cup at a time, stirring between additions until smooth. You want the sauce to be thick, but not gloopy. You are still going to add all that yummy cheese and that will thicken it up more.
Add the cheese and a sprinkle of salt, about ½ teaspoon should do it, stir until melted and the sauce is smooth. If it is super thick you can add more milk at this point.
Once the sauce is done, layer half the potatoes in a 9x13 baking dish, then layer half the onion slices on top of the potatoes and then pour half the sauce over the top of that. Repeat with the other half of the ingredients.
Cover with foil and bake until the potatoes are most of the way cooked through, about 40 minutes.
Remove foil and bake another 15-20 minutes, until the potatoes are soft and it is sightly browned and crispy on top.
Serve and enjoy!!!
Note: You can do these in the crockpot if you want and they turn out great, they just don't get the browned crunchiness on the top, but if you are pressed for time or oven space that is a great way to make these. Just make the sauce and then layer everything in the crockpot rather than a 9x13 and cook on low for 8 hours.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2012/01/moms-cheesy-scalloped-potatoes/