Scalloped Potatoes with Cheddar and Onion

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:

1. Preheat the oven to 400°F. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
2. Arrange the potatoes and onions in the baking dish, alternating between the potato and onion slices.
3. In a medium saucepan, melt butter over medium heat. Add flour and salt, whisking for 1 minute. Stir in milk and cook until thickened.
4. Add cheese and stir until melted and smooth.
5. Pour cheese sauce over the potatoes. Cover with aluminum foil and bake for 85-90 minutes, until potatoes are tender.
6. For a crispy topping, broil the dish for a few minutes until golden brown.
7. 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