Ingredients
3 tablespoons Butter
3 tablespoons All-purpose flour (can substitute gluten free flour)
1 1/2 teaspoons Salt
1/8 teaspoon Pepper
2 cups 2% Milk
1 cup Shredded cheddar cheese
5 cups Thinly sliced potatoes (about 6 medium size)
1/2 cup Chopped onion
Preparation
Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion. Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender.
