Ingredients:
- 4 russet potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
- 1 yellow onion, sliced into rings
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 2 cups whole milk, room temperature
- 1 ½ cups mild cheddar cheese, shredded
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
- Arrange the potatoes and onions in the baking dish, alternating between the potato and onion slices.
- In a medium saucepan, melt butter over medium heat. Add flour and salt, whisking for 1 minute. Stir in milk and cook until thickened.
- Add cheese and stir until melted and smooth.
- Pour cheese sauce over the potatoes. Cover with aluminum foil and bake for 85-90 minutes, until potatoes are tender.
- For a crispy topping, broil the dish for a few minutes until golden brown.
- Season with salt and pepper, then serve and enjoy!
Note:
- For an extra creamy texture, you can add a little extra cheese or even sour cream to the sauce!
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
Nutrition (per serving, 1/8 of the recipe):
- Calories: 346 kcal
- Carbohydrates: 39g
- Protein: 9g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 55mg
- Sodium: 564mg
- Potassium: 710mg
- Fiber: 4g
- Sugar: 5g
- Vitamin A: 300 IU
- Vitamin C: 15mg
- Calcium: 188mg
- Iron: 1mg