 | | Directions |
- Preheat the oven to 375°F.
- Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce.
- Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes.
- Stir in the flour and salt; cook for about 1 minute.
- Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened.
- Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted.
- Drain the potatoes and pat dry with paper towels.
- Layer half of the potato slices in the bottom of a 3 quart baking dish.
- Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese.
- Layer the other half of the potatoes on top of the sauce and cheese.
- Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce.
- Sprinkle the top with paprika.
- Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered.
- Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered.
- If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.
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Prep Time: 1 hour
Cook Time: 2 hours
Container: 3 quart baking dish
Servings: 8
|  | | Ingredients | | - | | 5 large Yukon Gold potatoes |
| - | | 4 tablespoons butter or margarine |
| - | | 1 small onion, minced |
| - | | 4 tablespoons flour |
| - | | 1 teaspoon salt |
| - | | 2 1/2 cups milk |
| - | | 2 cups shredded Colby Jack cheese |
| - | | paprika |
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