CLASSIC SCALLOPED POTATOES

Ingredients

• ​10 cups thinly sliced peeled russet potatoes (1/4 inch)
• 2 cups thinly sliced onions
• 1/2 cup salted butter
• 1/2 cup all-purpose flour
• 4 cups milk (2%)
• 1 tsp salt
• 1/4 tsp freshly ground pepper
• 2 cups shredded cheddar cheese

Directions

1. Cook potatoes and onions in batches in boiling salted water until potatoes are almost tender; drain. Meanwhile, to prepare sauce, melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 minute.
2. Gradually whisk in milk. Stir in salt and pepper; cook, stirring frequently, until thickened, about 8 minutes. Remove from heat.
3. Place half of potato mixture in a greased 9x13 inch baking dish. Pour half of sauce over potato mixture.
4. Repeat layering with remaining potato mixture and sauce. May be prepared to this point and refrigerated for up to 24 hours.
5. Remove baking dish from refrigerator and let stand for 20 - 30 minutes. Meanwhile, preheat oven to 350°F. Sprinkle sauce layer with cheese.
6. Bake, uncovered, for 45 - 50 minutes or until potatoes are tender, sauce is bubbly and mixture is heated through.