Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper, freshly ground
- 1/2 teaspoon dried thyme (or margoram)
- 2 1/2 cups 2% milk
- 3 cups old cheddar cheese, shredded (divided)
- 6 medium potatoes, sliced (or large potatoes)
- 1 large onion (sliced)
How to Make
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Step 1: In a saucepan melt butter over medium heat, add flour, salt, pepper and thyme, cook, stirring for 1 minute
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Step 2: Gradually whisk in milk, cook, whisking constantly until thickened, 5 to 8 minutes; remove from heat and add 1 cup of shredded cheddar, stir to mix well; set aside
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Step 3: Peel or scrub the potatoes well and leave peal on, thinly slice; (I use the slicer on my food processor; makes it quick and uniform slices, I also slice the onions with the food processor).
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Step 4: Layer one third potatoes in an 9 inch x 12 inch buttered glass baking dish; spread with half of the onions, repeat layers, arrange remaining potatoes over top; pour sauce over top; if necessary lift potato onion layers to let the sauce drip through.
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Step 5: Sprinkle the remaining 2 cups shredded cheddar evenly over the top
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Step 6: Cover tightly with foil and bake in 350F degree oven for 1 hour
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Step 7: Uncover and bake for 30 minutes or until lightly browned and potatoes are tender. Let stand for 5 minutes before serving
We hope you enjoy this recipe!
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