Potatoes au Gratin

Ingredients:
4 large Russet Potatoes, skinned and sliced into ¼” slices
1 large White Onion, sliced into ¼” rings
3 Tbsp Butter
3 Tbsp All-Purpose Flour
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Paprika
2 cups Milk
2 cups Cheddar Cheese, shredded

Directions:

Preheat the oven to 375°F.

In a large skillet, melt the Butter.

Add the Flour to the Butter, and make a paste.

Slowly add the Milk, Salt, and Pepper to the paste and make a white sauce.

Melt 1 cup of the Cheddar Cheese into the Sauce.

In a large greased baking dish, place half the Potato slices and Onion slices in a layer.

Cover the Potato/Onion layer with half of the sauce.

Place remaining Potatoes and Onions on top and cover with remaining sauce.

Cover with lid or aluminum foil, and bake for 45 minutes.

Remove cover, top with remaining Cheddar Cheese, and sprinkle with Paprika.

Bake for 15 more minutes, or until Cheddar Cheese is melted and bubbly.

NOTES: Scalloped Potatoes are the same thing as Au Gratin. Au Gratin refers to the French style in which the Potatoes are cooked, i.e. covered in a white sauce and baked. Scalloped Potatoes refers to the shape of the potatoes and is the common name used in North America.