Creamy Au Gratin Potatoes

I've failed to capture a photo of this dish, but it is dee-lish! This is a blend of 3 different au gratin recipes I found online, tweaked to my liking.

Okay, to be completely honest, I've conned someone else into making this TWICE, and haven't done it myself, yet. But, trust me, they are GOOD!

Creamy Au Gratin Potatoes

4 - 5 russet potatoes, peeled and sliced into 1/4 inch slices
1 onion, diced and sauteed
salt and pepper to taste
5 Tbsp butter
5 Tbsp flour
1 tsp salt
3 cups milk
2 1/2 cups shredded cheddar cheese

1. Preheat oven to 400 degrees. Butter a 1 Qt casserole dish.

2. Layer 1/2 of the potatoes into the bottom of casserole dish. Salt and pepper to taste.

3. Saute diced onions; then add 1/2 of them over the layer of potatoes.

4. Im a medium size sauce pan, melt butter over medium heat. Mix in the flour and salt, and stiry constantly with a whish for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.

5. Pour 1/2 the cheese over the potatoes and onions. Add remaining layer of potatoes and onion, adding the last of hte sauce.

6. Cover with aluminum foil and bake 90 minutes in preheated (400) oven.

We've found that what really makes this sauce work is adding all of the cheese at ONCE.